Bruised and Mushy Apples are Perfect for Making Homemade Applesauce
I had a few apples left over from a farmer’s stand a couple weeks ago that had turned soft and less than desirable to eat on their own. However, I didn’t want to waste them, so I made a small batch of homemade applesauce.
I peeled the apples, but you can leave the peelings on if you like, it depends on the type of apples and your taste. Used my Pampered Chef apple core (another PC favorite) to remove the core and stem, then put them in a pan with just a little water, so they wouldn’t burn. Added a couple tablespoons of brown sugar – adjust for your sweet tooth and cinnamon. I like to use Vietnamese cinnamon because it is more concentrated, but use whatever you have; a teaspoon or 2 should suffice.
Allow the apple mixture to simmer 10-15 minutes or longer depending on if you like your applesauce chunky or smooth. Stir and serve warm or refrigerate for another day. I don’t know the shelf-life of homemade vegetarian applesauce, but in my household it doesn’t matter because it’s eaten within just a couple days, if not the same day.
Use homemade applesauce over pancakes, waffles, ice cream/frozen yogurt, in plain yogurt, hot oatmeal or with graham crackers. However you eat it, you’ll know that you’re eating less sugar, fat and no preservatives.
Eat healthy and be green too, this vegetarian applesauce recipe is a treat the whole family can enjoy!