I know fall is the normal time of having an abundance of apples, but I was 'gifted' a huge number of apples and needed to find recipes to use them before I lost them. After perusing through many recipe books, I located a terrific recipe for applesauce that can be frozen for later enjoyment. I also made two Apple Crumbles and we enjoyed them with vanilla ice cream!
4 lbs apples, peeled, cored, and quartered
1 cup water
1 TBS lemon juice
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1) In a large, heavy saucepan, simmer apples in water over low heat until tender but not mushy.
2) Add lemon juice.
3) Stir in sugar. Cook and stir until the sugar dissolves. Depending on the tartness of the apples, the amount of sweetener may be adjusted.
4) Remove from heat and allow to cool slightly before mashing. I used a potato masher for this job and it worked great!
May substitute 3 cups cranberries or blueberries for 1 pound of the apples. May substitute peaches, pears, plum, or apricots for half of the apples.
To Freeze... cool the applesauce and then transfer to a freezer bag. Freezes well for up to 9 months. To serve, thaw and serve chilled or warmed over stovetop.
Notes... I made this in the afternoon and let it sit in the pot until dinner. It was still warm and delicious! I stored the leftovers in the refrigerator and it was fine 3 days later. This will also make a great ice cream topper!
Recipe adapted from Fix, Freeze, Take & Bake. This recipe may be linked to these food blog hops.