Quick and Easy Apple Sauce Recipe
Don’t have 5lb of apples? This could easily be halved or even quartered.
Simmer with the lid ON.
We bought some organic, pink lady apples (our personal favorite) from Aldi’s 2 weeks ago and they were starting to lose their crispness; so yesterday morning we set to making them into some apple sauce.
If you’re in a similar position and looking to make use out of (not waste) slightly mealy apples, or if you just like apple sauce and have never made your own, here is a quick and easy way to use them up. ‘Twas also a fun way for Q and I to work in the kitchen together. He’s always looking for ways to practice knife skills and to generally be of help, and I’m always looking for ways to soak up that sweet soul’s light.
Want some fun stats on how apple sauce is healthy? Here you go:
Fiber (that wondrous health-boon you can only get in plant-based foods) is packed into an apple, but mostly in its peel. By following this recipe (and keeping those skins in the mix) you’re doubling the apple’s fiber offering.
Apples have Vitamin C, and you want to consume a healthy dose of that to bolster your immune system as well as your cardiovascular system.
Apples even have minerals like calcium and potassium.
Apples are packed with polyphenols which are helpful in preventing against inflammation, diabetes, cardiovascular disease.
This recipe is without any added sugars, and you want to avoided refined sugars because they not only harm your body (it increases your risk of cardiovascular disease, attacks your microbiome, and perpetuates a feast of other diseases) they also harm your mental health.
If you’re going to make this recipe and you have kiddos afoot: get them involved. It’s good to see where your food is coming from and how it is made. It’s also good for the heart to get time with this soul I treasure more than anything on this earth.
Excuse our rumpled, braless, old-clothing cloaked selves. Didn’t know we’d be photographed, but I appreciate realistic documentation. (Photos by Papa Bear Ian.)
Throw your roughly chopped apples in the pot, and throw those cores into your compost.
When the apples have simmered for about 30 minutes (with the lid on) and have gotten nice and soft, stick an immersion blender in the pot and blend until it’s at your desired state.
Real Life: a janky immersion blender that takes two hands to operate properly; old paint-covered leggings; cub wearing a handmade Guster shirt a dear college friend once crafted for me, and whose hair could use some touch-ups and evening out (<—my fault).
I add seasonings after it’s cooked so they taste brighter. We freshly grated some nutmeg and Q scooped in some cinnamon. Season to taste: you may want more or less of both spices.
You could puree this further, but we like things a little chunky over here.
The recipe makes enough to fill 2 quart jars. Throw them both in your fridge, or split one of those jars in half and leave some on a neighbor’s doorstep: as we did with Q’s grandmother. She lives across the street, but we haven’t been able to hug that sweet soul in weeks. This was Q’s way of saying, "I love you and I miss you!”
Live and feast kindly, Folks!
