Apple Sauce ... With Options

I like to have apple sauce in the house. I use it in recipes and enjoy eating it as it is. Over the years I have come to appreciate HOMEMADE applesauce more than mass produced varieties. Not only is this much better for the environment as it cuts down on packaging, but it is also better for your health. The apple sauce you make you control the ingredients. You can use organic apples if you wish to follow the Environmental Working Group's advice and avoid the DIRTY DOZEN foods that contain the most pesticides. Apples are high on the list each year.

Apple sauce can be made from beautiful apples as well as apples with bruises. This could be a way to use your apples if you or someone you know has a bumper crop.

The recipe is basic and can be modified to fit your tastes.

Base Recipe Ingredients:
Apples
Butter (I use unsalted)
Water

Step 1:
Wash and chop the apples. Remove the stems, seeds, and core (throw away or compost).
Step 2:
Prepare the pot so the apples do not stick and burn:
Depending on the amount of apple you have, use a small sauce pan or a soup pot.
Add 2-4 tablespoons of water to the bottom of the pot (depends on size).
Add a sliver of butter to the pan (1/8 to 1/4 TSP depending on size of pot)
Cover and simmer. Stir from time to time. The more apples you have the longer it will take. The apples are done when they are soft and have, for the most part, turned into liquid.

OPTIONS:
You can remove the apple skin from step 1 if you so desire
You can leave the apple sauce chunky if you prefer or put it in a food processor/Vitamix and blend
You can add cinnamon (to taste)

PICTURED ABOVE...chunky with cinnamon

TIPS: IN Ayurveda cinnamon is known to help would healing, lower creatinine levels Wonder what creatinine is? Follow this link.), relieve skin itching, and ease indigestion. Cinnamon is know to have weight loss benefits as well.

Variations:
Use other fruits...Pears, Guava, Stone Fruits!

Pictured above...Guava Sauce and Apple Sauce...the Guava is pureed (personal preference) so the seeds are not as prominent.

A close-up image of the Guava Sauce. The seeds are still evident. If you do not wish ANY seeds: remove before putting them in pot (you will lose valuable fruit) or strain through cheesecloth from pot to blender/food processor/Vitamix.

HINT: Let cool before using Vitamix so the Vitamix engine does not overheat.

Store in an airtight container in the refrigerator or freeze in small batches.