Wash the apples thoroughly.
Quarter the apples and remove the cores. Roughly chop the apples and place them, and the water, in a large pot. Cook over medium heat until the apples soften and become sauce - approx. 30 minutes.
Push the sauce through a strainer or food mill to remove the skins.
You can either preserve the sauce by canning them (I used 125mL jars and send one a day in each of my children's lunch pails), or placing in a container in the fridge, where it will store for a week or two, or in the freezer for up to 3 months!
Monday, October 4, 2010
Blushing Apple Sauce
I have never made homemade apple sauce, but in my pursuit of eating as 'clean' as possible I attempted it this year. The kids have been begging me to make my own for a while and after our excursion to "Siloam Orchards" where they grown heritage apples and use only organic sprays (and it is truly organic because for the first time in 12 years, Greg's been able to eat an apple without having to use his epi pen!), I decided to go for it! I first went on to http://www.food.com/ where I tend to search for recipes and found one that called for apples, water and sugar...then my friend Moira Sanders gave me a signed copy of her newest cookbook "The Harrow Fair Cookbook: Prize-Winning Recipes Inspired by Canada's Favourite Country Fair" (http://www.theharrowfaircookbook.com/) and her maternal Grandfather's recipe for blushing applesauce was so simple I just had to try it - and it is delicious too!!
BLUSHING APPLE SAUCE
12 large red-skinned apples
1/2 cup water
THANKS MOIRA AND LORI!!!