I received a call the other morning: a local backyard gardener was generously looking to donate “just picked” apples gleaned from his trees.
Within a few hours he arrived at the pantry with buckets full of beautiful, crispy Red Delicious and Breaburn apples. The apples went right into the pantry and were distributed the very next day. In less than 48 hours wholesome fresh produce went from a local tree to the tables of families in need. I can’t wait to have larger refrigeration capacity in our new facility to handle even more fresh produce.
Apples are a fall-favorite, nutritious and versatile. Aside from eating fresh, apples can be made into an array of dishes from sweet to savory.
A favorite of mine is homemade applesauce, a great way to use apples that are just past the fresh eating stage. Applesauce is also a healthy substitute for fat (i.e. oil or butter) in baked goods like breads, cakes and muffins. It also makes a nice side dish to pork and chicken.
Try the recipe below to make your own homemade apple sauce; you won’t be sorry you did!
Homemade Applesauce
INGREDIENTS:
3 pounds apples; peeled and cored
1 teaspoon cinnamon
1 pinch nutmeg
1 1⁄2 cups water or apple juice
2 thin lemon slices
1⁄4 teaspoon salt
DIRECTIONS:
- Peel and core apples; cut apples into small cubes.
- Add apples and all other ingredients to a large pot; cook on high heat; bring to a boil, then cover; reduce heat to low and simmer for 20 minutes or until apples have softened.
- Stir frequently, making sure the apples are not sticking to the bottom of the pot; if necessary, add more liquid. Remove lemon slices.
- Mash with a potato masher or large fork, taste and adjust seasonings; serve warm or at room temperature.
