Do you still have a few orchard-fresh apples lying around? We did, and I was sick of looking at them. I wanted to make an applesauce that was sweetened but didn't use refined white sugar. Why? I don't know. Trying to cut back. Over the past week I've eaten my fair share of Halloween candy filled with ingredients much more suspicious and icky than white sugar, so maybe this naturally-sweetened applesauce thing was a bit futile. In any event, it's completely delicious and just sweet enough without being overwhelming. Use up the rest of those apples and give it a try.
- 8-9 medium apples
- 3 tbsp maple syrup
- 3 tbsp lemon juice
- 1 cup water
Peel and core the apples, then cut into 1" chunks. Or whatever size chunks you prefer, it doesn't matter all that much. In a large stockpot, bring all of the ingredients to a boil. Reduce heat and cover; let simmer for an hour and a half or until the apples are cooked down and completely mushy. Your kitchen should smell absolutely divine, and you'll likely have picked up an old knitting project or started some other autumn nesting craft by this point. This is a common side effect of making your own applesauce, don't worry.
Mash those apples up a bit and you have yourself a nice batch of maple-sweetened applesauce. This made about one and a half quarts, I think.
Big news from From Scratch Club! The wonderful Michael Pollan is speaking at Hudson Valley Community College tonight and guess what? The ladies of FSC will be rockin' & rollin' at our community table during the post-talk reception! If you have tickets to this awesome sold-out event, please stop by and see us afterwards. Even if you don't have have tickets, you can stop by the reception and watch the talk via big screen feed in the reception hall. The first hundred or so people to stop by and see us will get some sweet FSC swag. Bring your copies of In Defense of Food, The Omnivore's Dilemma & Food Rules because Mikey will be signing them too. And if he doesn't sign them, well, I'll scribble inside your copy and no one will know the difference. See you there :)