Not sure what to do with all of this season’s apples? Make applesauce. Not sure what to do with all that applesauce?
Put it on pork chops. Mix it in yogurt. Add it to oatmeal. Swap it for oil in box cake-mixes. Swap it for sugar in recipes and save about 670 calories per cup. Toss it in a smoothie. Pour some in pancake batter. Spread it on a cracker, a piece of toast, plain bread, or a peanut butter sandwich. Freeze it for later. Eat it with a spoon. Dab a little behind your ear instead of perfume.
OK. The last one is a joke. But you get the point. Applesauce is versatile. And here’s an easy recipe that includes using the skins: the most nutritious part of the fruit that will help keep the doctor away. Read over the recipe below and watch the audio slideshow (above) before you start chopping all of those apples.
- Large apples: 9. Try using three different varieties for a more complex flavor.
- Brown Sugar: 2-3 tablespoons.
- Cinnamon: 1 tablespoon.
- Lemon Juice: About 1/4 cup.
- Brandy: One shot.
What I did:
Preheat oven to 375 degrees.
Wash apples. Cut into quarters and core.
Place apples cut-side down on a cookie sheet lined with parchment paper or aluminum foil.
Bake in oven for about 30 minutes or until apples begin to turn to mush.
Let apples cool for about 10 minutes and then put them in a food processor.
Add brown sugar and cinnamon and pulse in food processor until well blended.
Add lemon juice and brandy and pulverize in food processor until well whipped and skins disappear.
Refrigerate until ready to use.