Last fall I found a great deal on bulk apples and asian pears at our local apple orchard, Oregon Heritage Farms which is just a couple miles from my home. Being the obsessed person that I am, I took home about 80 pounds of a combination of apples and asian pears. The combination of the two made great apple/pear sauce that we have been eating all year!
Tips for making Applesauce
- Buy from a local farm if possible. Ask if they have a ‘damaged’ bin of apples. Most places will sell apples with a bruise or two on it for half the price of an unblemished apple. This is a great deal if you’re planning on making sauce anyway and if you only have to cut off a spot or two on the apple.
- Don’t throw away your trimmings and cores! Make apple core (a.k.a ‘fruit scrap’) vinegar. It’s one of those recipes that takes almost no additional time and pays off big.
- You may not need the amount of maple syrup called for in the recipe if you’re using a combination of sweet and tart apples, or apples and pears. Taste before you sweeten. I needed no sweetener at all for my sauce.
- This makes a great dessert topped with whipped cream. Also great mixed with plain yogurt, which is what I’ve been doing all year with mine. The yogurt looks a bit weird but tastes great!
- I did not pass my apple-pear sauce through a food mill, but used a stick blender in the pot to mix the sauce up, peels and all. This made it super easy and less time consuming. You can faintly detect tiny pieces of peel in my sauce though, which doesn’t bother my family at all.
Applesauce (or Apple-Pear Sauce)
Rating: 4 forks (key)
Easy but time consuming. Involve the kids!
Page in NT: 541
- 1/2 case organic tart apples or asian pears (about 20 pounds)
- juice of 2 lemons
- 1 cup maple syrup
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Photo courtesy of Nedral on Flickr
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