This applesauce is so easy, I sometimes make it in the morning before school. The peels are left in the sauce to boost the fiber and cut down on labor (no peeling necessary). Having an apple slicer will make it go that much quicker. When the applesauce has cooled, spoon it into small containers and store in the fridge for grab-and-go snacks. Relying on reusables is more economical and earth-friendly than buying prepackaged single-serve applesauce.
Makes about 4 1/2 cups; 9 servings
8 medium Granny Smith, Pink Lady, or other favorite cooking apple
One 6.75-ounce apple juice box (about 3/4 cup juice)
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1. Use an apple slicer to cut the apples into wedges and remove the cores. If you don’t have an apple slicer, use a paring knife to cut apples into 1-inch-wide wedges and remove the cores.
2. In a large pot, add the apples, apple juice, maple syrup, and cinnamon. Cook over high heat, giving everything a good stir, until the liquid comes to a boil. Reduce to a simmer and cover with a lid.
3. After 15 minutes, stir the apples, re-cover, and continue to simmer until the apples are tender enough to easily mash with a fork, 20 to 30 minutes. (The time will vary depending on the variety of apple and cooking temperature.)
4. Remove from the heat and mash into a chunky sauce using a big fork or potato masher. Let the applesauce cool.
5. Spoon the applesauce into a bowl or container, cover, and refrigerate. Pack into small containers as needed for lunches.
Make-ahead notes: can be made up to one week ahead and stored in the refrigerator.
A few other Organic Authority applesauce recipes to try:
Image: Jennifer Martiné