Here in Alaska, the end of summer means apple and berry season. Freeze berries, make applesauce for later… all are amazing over these waffles. And, yes, the recipe boosts protein, lowers the sugar rush, and is simply amazing.
Popular apple options for making your own homemade applesauce include:
Jonagold – Sweet – Season: Sept-Nov
Granny Smith – Sweet/Tart – Season: Sept-Oct
Fuji – Sweet – Season: Oct-Nov
Honeycrisp – Sweet/Tart – Season: Aug-Oct
Gala – Sweet – Season: Aug-Sept
Go for tart; go for local
Go pick them for a reason to enjoy the season!
Makes 2 pints
Ingredients
4-5 Medium Apples – peeled, cored and sliced
¼ cup water
1 teaspoon cinnamon powder
1 teaspoon lemon juice
¼ teaspoon nutmeg powder
⅛ teaspoon cloves
Special Equipment: a potato masher (for chunky) or a Ninja or vitamix or similar blender (for smooth)
Preparation
- Simmer the peeled and sliced apples in water until tender. Note: Leave some of the peels on the apples to create a colorful mix, this is a personal decision
- Mix in all other ingredients while the apples simmer
- When the apples are tender, use a potato masher if you want chunky or a blender if you want more smooth sauce
Pour into canning jars and freeze
Or
make shelf stable in a pressure cooker:
- Place prepared applesauce in canning jars.
- Cover the pressure cooker and lock it into place, then place the cooker on the stove over high heat. Bring the pressure cooker up to high pressure, then immediately start the timer for 4 minutes then remove from heat. Once the pressure has released your applesauce can be stored on the shelf.
Copyright © 2020 Marie Sternquist Cecchini. All Rights Reserved
