What a great year for apples. If you have your own trees then I hope our sunny Alaska summer was bountiful. If not, there are still a few weekends left of farmer’s markets (here’s an updated guide).
Send applesauce for school lunch or have ready after school, serve over these amazing overnight muffins, or use as an ingredient in homemade breads to make them moist, more…
Serves 2 (double, triple, quadruple… The recipe freezes well or can be canned)
Ingredients
2 medium honeycrisp apples, peeled, cored, and chopped in bite-size pieces (sweet apples are best // for tart applesauce, use Granny Smith // fruit should be organic)
1/4 teaspoon ground cinnamon (more to taste)
1 teaspoon lemon juice (for preserving / keeping fresh longer) or a few slices of lemon
1/4 cup water
How to make it
- Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
- Add all ingredients to a pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low.
- Simmer for 20 minutes until the apples have softened significantly.
- Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary.
- If you used lemon slices, remove them then mash with a potato masher or use a food mill for a smoother consistency.
- Serve warm or at room temperature.
Copyright © 2020 Marie Cecchini Sternquist. All Rights Reserved
