Sunday, October 7, 2012

What does one do with 30 lbs of apples from the MN Landscape Arboretum? Make applesauce, of course! Applesauce is one of the many delicious autumn foods that falls into the category entitled, “Once you eat it homemade, store bought will never do.” It also freezes very well and can be enjoyed months later.
The easy directions and seasoning options can be found on page 383 of How to Cook Everything.
Wash the apples and then halve or quarter them. No peeling or coring is necessary! Cook until mushy.

Pass apples through food mill. The peelings, seeds, and core will remain in the food mill. Discard these and continue with a few more spoon fulls until finished.

The color of the applesauce is determined by the variety of apple. Some apples make a beautiful pinkish/red sauce. You may choose to keep it sugarless or choose a number of different seasonings. Ideas such as brown sugar, cinnamon, ginger, minced fresh chile and others.

Enjoy applesauce fresh or freeze for later!

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