As much as I love apples, just like any other fresh fruit or vegetable they tend to lose their quality pretty quickly if you don’t eat them right away. A couple of weeks after picking them, I found that the few remaining apples that I hadn’t been able to bake into a scrumptious dessert or meal were starting to get mushy and mealy. Enter: this fabulous applesauce recipe! Instead of letting the rest of my precious apples go to waste and simply throwing them away, I decided to boil those suckers down to (delicious) mush.
Since posting a plea to my readers for advice, a friend of mine from class has been helping me experiment with healthy cooking and baking (thanks Elizabeth!). This was the perfect starter recipe because I added absolutely no additional sweetener or flavoring. I got to witness just how far natural ingredients can go; the goodness comes exclusively from the apples 🙂 I was also able to use this applesauce to replace the vegetable oil recipe for my favorite pumpkin chocolate chip cookies to make these treats even healthier!
- 12-24 apples, peeled, cored and cut into chunks (or 1 or 2 packages frozen apples to save time)
- 1/2 cup water
- 1 tbsp. cinnamon (add/subtract to taste; fresh cinnamon sticks are recommended!)
- 1 package driscolls (or other brand) fresh strawberries, cut into halves
- or 1 package frozen peaches
For plain applesauce:
Put chopped apples, water and cinnamon into pot. Bring to boil, and let cook on medium heat until apples start to soften. Turn heat to low and let simmer (with lid on) until apples completely break apart, about 20-30 minutes. Let cool and refrigerate.
For strawberry applesauce:
Add apples and cinnamon and let them cook and soften until they are 75% to your desired texture (some people like chunky). Then add strawberries, stir occasionally and let simmer until desired texture is achieved.
Add peaches to cinnamon sticks first (they take the longest to soften). After about 10-15, minutes add apples and continue to cook until desired texture is achieved.