Sunday, January 10, 2010

A is for Applesauce

Here’s the thing with applesauce: it’s awesome. And you want some. It’s so easy to make and you can eat it in so many ways. Put a bit of it on your yogurt and granola in the morning, serve it on top of latkes, or add it to your baked goods. If you’re looking for ways of reducing fat in your baking, applesauce can be substituted for oil or margarine and will still produce moist and tasty results that are great for everyday snacking. There's two basic varieties, so you might want two try both by making a double batch: chunkier applesauce will be fruitier and more noticeable in baked goods, while smoother applesauce blends better if you don't want your guests to no your baking without butter.

Recipe: Stove top applesauce

• Peel, core, and quarter 4-6 apples. Use whichever type you like eating or baking varieties, or a combination. But granny Smiths are the best for savory dishes as they have the least amount of inherent sweetness.

• Put the prepped apples in a medium saucepan and immerse in water and bring to a boil.

• Once the water is boiling, turn your element down to medium and let simmer 30-35min. To check if the apples are ready, poke one with a fork. When they are soft, drain the water and transfer apples to a large bowl to cool.

• When cooled, mash them with a potato masher or blend with a food processor to achieve your desired consistency.

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