New Year, Old-Fashioned Applesauce

Growing up in Montreal, we had a giant apple tree in our garden. Having a Dutch mother, those apples came quite in handy – the Dutch love their apple cakes, apple tarts, and of course, applesauce. We picked apples right outside our home and went apple-crazy – some of my favorite childhood memories. And may I add that the first poem I ever wrote was about apples.

So, let’s get apple serious. Leaving the skins on the apples adds extra pectin to help thicken up your sauce. If you use a food mill, then your cooked apple pulp will come out smoothly and the food mill will hold the skin back so that you’re left with a silky, smooth applesauce. That said, sometimes I like to peel the apples myself or include the texture of the skin. Cook’s choice!

Apple peels are loaded with fiber, which lowers blood cholesterol levels. They also contain polyphenols, which help to reduce blood pressure. Applesauce is low in calories and fat, the vitamins and minerals are plenty, and it can even soothe an upset stomach (but without the peel – too much fiber). Applesauce is a beautiful and easily digestible dish, especially after a fast.

Mise en place – any apples are applesauce-worthy

Recipe

10 apples of your choosing
¼ cup water – depending how thick or thin you like your applesauce
1 tsp cinnamon and/or cinnamon stick
1-inch lemon peel rind
½ cup sugar (if using tarty apples such as Granny Smith)

Instructions

• Chop apples – peel or leave peel on

• In a pot, bring water to a boil

• Add apples, cinnamon, and lemon rind to pot

• Simmer on low heat for 20-30 minutes

• Purée your applesauce using a blender, food mill, or potato masher

• Enjoy warm (how I like) or cool in fridge

• Stays fresh for a week, although it won’t last that long – it’s too good!

Chopping the apples in preparation for boiling

The batch calls for a sprinkle of sugar, cinnamon, and added lemon rind – simple and profound

Voilà! Ready to enjoy, with a cinnamon stick in the center for beautiful fall presentation

Genia’s Spoon Me Tips

If you are using Granny Smith apples, you might want to add sugar as they are more tarty, and a little sweetness will be appreciated. Sweeter apples such as McIntosh apples (my favorite) are sweet enough – no need to add sugar.

A food mill is a great kitchen gadget. My mother used one to make applesauce growing up and it was perfect. Manual puréeing at its finest – old fashioned, indeed!

Wishing you all a sweet new year, sweet apples, and sweet life!

Love,
Genia