I have a bunch of apples and would like to make applesauce (without added sugar). Do i just microwave the apples and mash them? (peeling/coring first)
Apple Purée/Applesauce
1/2 cup water
5 medium apples, cored, peeled, and diced
pinch of cinnamon if desired
Combine all ingredients in large saucepan and bring to a gentle boil
Lower heat and simmer until "sauce" like consistency is achieved; ensure that
you check on the liquid level!
Mash, strain and puree the resulting "sauce" as needed
May be frozen in ice cube trays for baby food cubes
Apple Grain Breakfast Salad
3 cups water
1/4 teaspoon salt
3/4 cup quick-cooking brown rice
3/4 cup bulgur
1 Granny Smith apple
1 Red Delicious apple
1 orange or 1 large peach
1 cup raisins
1 container (8-ounce) low fat vanilla or plain yogurt
1.) In large pot, heat water and salt to boiling over high heat. Add rice and
bulgur; reduce heat to low, cover, and cook 10 minutes. Remove from heat
and set aside, covered 2 minutes. Spread hot grains on baking sheet to cool
(this will make them fluffier). Grains can be prepared the night before and
kept refrigerated.
2.) Just before serving, prepare fruit: Core and chop apples; peel orange and
cut into sections. Add apples, orange or peach, and raisins to grain mixture.
Stir in yogurt to coat grains and fruit. Sprinkle with wheat germ.
Apple Smoothie
2 C applesauce
1 C 100% apple juice or apple cider
1 C orange juice
2 T honey
½ tsp ground cinnamon
½ tsp ground nutmeg
Place all ingredients in a blender, and blend until smooth. Serve immediately,
or keep chilled until serving time. Garnish with additional cinnamon, if
desired. Makes 2 servings.
Apple Ice
5 cups peeled and sliced Granny Smith or Macintosh apples
1 cup water
3/4 cup sugar
1/2 teaspoon finely grated lemon zest
1.) In large saucepot, simmer apples, water, and sugar until apples are
tender -- about 20 minutes. In food processor or blender, puree mixture until
smooth; stir in lemon zest.
2.) Transfer mixture to 8- or 9-inch metal pan and freeze until almost solid.
Return to food processor of blender and puree until chunks break up and
mixture is fluffy. Refreeze until firm.
Apple Butter
4 pounds Granny Smith or Macintosh apples, peeled, cored and quartered,
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons
Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup
brown sugar for each cup of puree. Add the spices, rind and lemon juice and
cook over very low heat until thick and dark brown. This may take 3 to 4
hours. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.
1/2 cup water
5 medium apples, cored, peeled, and diced
pinch of cinnamon if desired
Combine all ingredients in large saucepan and bring to a gentle boil
Lower heat and simmer until "sauce" like consistency is achieved; ensure that
you check on the liquid level!
Mash, strain and puree the resulting "sauce" as needed
May be frozen in ice cube trays for baby food cubes
Apple Grain Breakfast Salad
3 cups water
1/4 teaspoon salt
3/4 cup quick-cooking brown rice
3/4 cup bulgur
1 Granny Smith apple
1 Red Delicious apple
1 orange or 1 large peach
1 cup raisins
1 container (8-ounce) low fat vanilla or plain yogurt
1.) In large pot, heat water and salt to boiling over high heat. Add rice and
bulgur; reduce heat to low, cover, and cook 10 minutes. Remove from heat
and set aside, covered 2 minutes. Spread hot grains on baking sheet to cool
(this will make them fluffier). Grains can be prepared the night before and
kept refrigerated.
2.) Just before serving, prepare fruit: Core and chop apples; peel orange and
cut into sections. Add apples, orange or peach, and raisins to grain mixture.
Stir in yogurt to coat grains and fruit. Sprinkle with wheat germ.
Apple Smoothie
2 C applesauce
1 C 100% apple juice or apple cider
1 C orange juice
2 T honey
½ tsp ground cinnamon
½ tsp ground nutmeg
Place all ingredients in a blender, and blend until smooth. Serve immediately,
or keep chilled until serving time. Garnish with additional cinnamon, if
desired. Makes 2 servings.
Apple Ice
5 cups peeled and sliced Granny Smith or Macintosh apples
1 cup water
3/4 cup sugar
1/2 teaspoon finely grated lemon zest
1.) In large saucepot, simmer apples, water, and sugar until apples are
tender -- about 20 minutes. In food processor or blender, puree mixture until
smooth; stir in lemon zest.
2.) Transfer mixture to 8- or 9-inch metal pan and freeze until almost solid.
Return to food processor of blender and puree until chunks break up and
mixture is fluffy. Refreeze until firm.
Apple Butter
4 pounds Granny Smith or Macintosh apples, peeled, cored and quartered,
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons
Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup
brown sugar for each cup of puree. Add the spices, rind and lemon juice and
cook over very low heat until thick and dark brown. This may take 3 to 4
hours. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.
Raquelita wrote:I have a bunch of apples and would like to make applesauce (without added sugar). Do i just microwave the apples and mash them? (peeling/coring first)
You can!
Another option would be to peel and core, the cook in a crockpot (on low) with a little water (maybe 3/4 cup for 6 apples) for six or more hours. This makes a very sweet and smooth applesauce.
If you want the apples even smoother, blend or mash. :cool:
We're getting ready to start solids in a few weeks, so I'm reading along. As for adding things to the apples, I thought you were only suppossed to use apples and water/breastmilk/formula?