Basic Applesauce
I'll admit it, even though applesauce is a quintessential "kid" food, I was never a huge applesauce fan when I was younger. I'm not sure if it was the mushy texture or the way my sister ate it using the origami'd tin foil lid as a spoon, but applesauce just never seemed appetizing to me.
Fast forward to my wisdom tooth surgery a few years ago (yes, I'm talking about wisdom teeth again), and applesauce was one of few healthy store-bought foods I could eat. In my pain med stupor, I decided to give applesauce another try. First I tried it cold and realized how dang refreshing applesauce can be. Then, I heated it up and added some maple and spices and realized how dang cozy it can also be. I was hooked.
Remembering my wisdom tooth recovery days, I decided to make an applesauce that can be eaten cold or warm with or without spices. This recipe is adapted from Bon Appetit's Classic Applesauce recipe.
Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!
Ingredients
About 8 large apples (4 pounds)
I used half McIntosh, half Honeycrisp, but feel free to go wild with as many apple varieties as you please
1/4 cup apple cider or water
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract, or 1 vanilla bean split lengthwise
A pinch of salt
Maple syrup and/or ground cinnamon, cardamom, nutmeg or cloves for flavoring and topping, to taste
Steps
Core your apples and cut them into halves or quarters.
Place all ingredients in a large, heavy-bottomed pot over medium-low heat. If use a vanilla bean pod, scrape out the seeds before adding the seeds and pod to the pot. Cover and cook for 35-45 minutes, stirring occasionally. The apples should be very soft and falling apart. Once all apples are thoroughly softened, use a potato masher or fork to mash the apples. Then, use a spatula to push mashed apples through a mesh strainer into a large bowl. This will sift out the skins and vanilla bean pod, which you should compost. Serve warm or cold and store in the fridge for up to 10 days.
Sustainability Tips
Apples: Make sure these pups are in season when you make this dish (late summer to early fall is perfect in most places). This will make it easier to buy organically and as locally as possible. Buying organically and locally will ensure that your apples don't contribute to pesticide contamination or excessive greenhouse gas emissions during travel.