Applesauce

Happy Birthday Mr 416expat’s Dad!  For a moment, just imagine what his birthday is like.  Every year he shares his birthday with all those trick or treaters.  He is a quiet, kind, and generous soul.  Happy Birthday!!

Did you know that when baking, you can often replace some (but not all) of the recipe’s oil with apple sauce?  It’s an easy way to cut the fat from a recipe and also add another (subtle) flavour.  It’s important to note the you can’t cut out all the fat, I usually leave at least 1-2 tbsp of oil in the recipe.  The remaining oil is substituted 1:1 with the apple sauce. This means that if your recipe calls for 1 cup of oil, you use 2 tbsp of oil and 1 cup less two table spoons of apple sauce. Pretty easy eh?

Now, about the apple sauce.  It’s Fall.  There are a lot of apples about.  Some of them are a little bumpy and bruised but the neat thing is, they’re perfect for applesauce.

Applesauce

4 cups of apples, chopped
2 tbsp butter
2 tbsp sugar
flavour additions: try any of these – I love applesauce with ginger – 1 knob (1 inch or so) ginger, sliced; cinnamon, nutmeg – the choices are pretty endless

Combine the apples, butter, sugar, and whatever elements you’re using for flavour in a saucepan.  Cook over medium heat until apples are soft and squishy.  You can use an immersion blender to blend, but I just give it a really good stir. It makes the apple sauce a bit lumpy bumpy (others would say rustic).

Use your applesauce in a muffin recipe, try it as a hot sauce on top of ice cream, stir it (cold) into yoghurt or as a topper for your cereal.  Or, as Mr416expat and I did today, eat it from the saucepan.

Making applesauce at home is easy, it makes your house smell all kinds of lovely, and it’s a great way to use up those less than perfect apples.  Give it a try!

 

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