I have always loved apples and applesauce, especially my grandmother’s homemade sauce. This approximates hers (she did not use cinnamon but this recipe reminds me of apple pie with cinnamon in it) very favourably.
What do you do with applesauce? It is a great accompaniment for pork dishes, delicious on pancakes, or as a dessert or snack, especially with ice cream or vanilla yoghurt. I find it tasty mixed into a spice cake or muffin batter (sprinkle some rolled oats on top of the muffins before they go into the oven). It is also delicious as a topping on hot cereals. Applesauce will keep in the freezer for up to a year, several weeks in the fridge.
Oh…and babies seem to love it!!
|photo by Mellowyk, flickr|
quartered Granny Smith apples
4 to 6 strips of lemon peel
3-4 tbsp fresh lemon juice
3 inches of cinnamon stick
½ cup fructose
or ⅔ cup white sugar
1 cup of water
¼ to ½ teaspoon of salt
Put all ingredients into a large pot. Cover and bring to a boil. Reduce heat and simmer, with lid “cocked” for steam escape, for 30-45 minutes.
Remove from heat. Remove cinnamon stick and lemon peel. Put through potato ricer or mash with potato masher.
May be eaten hot or cold.
Using fructose reduces the GI rating of the dish. Sugar has a GI of 68, Fructose is 23. Suitable for diabetics in reasonable quantities.