Homemade applesauce is so much better. Plus, you can customize it to your taste.
Today I bought a big pile of apples and set out to make a basic homemade applesauce. At the last minute, I decided to throw in some grated fresh ginger. Ginger is warming, and it is cold out there.
One of these days, I want to experiment with a savory applesauce, adding celery root, onions and some savory seasonings (curry?). I will let you know how it goes.
This recipe is based on my mom's awesome applesauce, which she made for me and my sisters all the time when we were kids. (Hi, mommy!)
Making applesauce is a lot like making mashed potatoes. You peel and chop the apples, cook them in water to cover until tender, and then mash with some seasonings.
Here, I cook the apples with lemon juice, a cinnamon stick, and the grated ginger. Then I mash them by hand, with a potato masher, adding a bit more cinnamon (ground), some maple syrup, and a dash of cayenne.
Mashing them by hand leaves the sauce a bit chunky, which is how I like it. By all means, if you like yours smoother, use an immersion blender to puree yours.
6 medium apples, peeled, cored, and chopped
water just to cover
juice of 1 lemon
1 tsp grated fresh ginger
1 cinnamon stick
1/2 tsp ground cinnamon
1 or 2 tbsp maple syrup (to taste)
dash of cayenne (optional but highly recommended)
Put the chopped apples in a large pot with water to cover. Add the lemon juice, ginger, and cinnamon stick, and bring to a boil. Stir and turn the heat to low. Allow to simmer for 15 or 20 minutes, until the apples are soft and mashable.
Using a fine-meshed strainer (so that you don't lose the ginger), drain the apples and discard the cinnamon stick. Return the apples to the pot, add the remaining ingredients, and use a potato masher to mash the applesauce to your liking. Taste and add more cinnamon or maple syrup if you like.
Eat it warm, eat it cold, eat it at room temperature.
|Like mashed potatoes, but with apples.|