Applesauce
This recipe makes about 1 cup of applesauce.
Tip: to keep your apples from browning, place the peeled and chopped apples in a bowl of salty water while you prepare the other apples (about 1 tsp. salt for every cup of water). Drain and rinse before using.
INGREDIENTS
6 apples
¼ cup water
DIRECTIONS
Peel and core your apples. Chop them into even sized, small pieces.
If using a stovetop, place the apple pieces in a medium pot, add the water and cover. Cook on medium-low heat, stirring occasionally until apples are tender enough to mash.
If using a microwave, place the apples in a microwave-safe bowl, add the water and cover with a microwave-safe plate. Microwave in 2 or 4 minute increments, depending on how powerful your microwave is. Using hot pads or towels, carefully remove the bowl after each round in the microwave, removing the plate, stirring and putting it all back into the microwave for another round. Repeat this step until the apples are tender enough to mash into applesauce.
For either method, you can use a fork or potato masher to break up the cooked apples. Once the apples are soft and cooked through, you may blitz them in a food processor, blender or use a stick blender if a smoother consistency is desired.
Refrigerate in a tightly sealed container for up to 4 days or freeze for up to 2 months.