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The last time I made apple sauce was when I was about 10.  I was at my cottage for Thanksgiving.  My grandmother, having put the turkey in the oven, decided she needed some foliage to liven the table, so we went for a walk with a few of my cousins.  We happened across an apple tree along the side of the road.  Realizing that the only creature enjoying these apples were worms, we decided to pick a few. The apples, while fresh, were rather tart and slightly inedible.  Not to be deterred, my grandmother suggested we transform the apples into applesauce for our turkey dinner.  So we did, and it was delicious.

Last weekend, my department went apple picking in the Annapolis valley.  The sun was shining (dare I confess I got a sunburn in late September?) and the apples were crisp.  The trees were overflowing with ripe fruit, with countless varieties to choose among. I left with more apples than I knew what to do with.  While I’ve been enjoying an apple over lunch, I decided to recreate my memory of apple sauce.   Next up, perhaps a tarte tatin?

The apple sauce was a delight – especially with some blueberries and pecans mixed in.  I decided to sweeten it with Nova Scotia honey and spice it with cinnamon, ginger, and cloves.   I made it earlier this week, but after a bowl or two forgot about it.  When I tried it again 96 hours later, the apple flavours had really intensified.  So if you are more patient than me, I recommend letting it sit for a few hours before you dig into this snack.  Next time, I’ll make a larger batch and freeze half, so I can have delicious apple sauce on hand!

Apple Sauce

Ingredients:

Apples, peeled, cored, and coarsely chopped (about 1-2 per serving)

Water

Honey

Your favourite spices (I used  about 2 teaspoons total of cinnamon, cloves, and ginger for six apples)

 

Directions:

Place the chopped apples into a large pot, and add enough water to cover the bottom of the pot with 1/2 to 1 inch of water.  Bring to a boil.  Add a few tablespoons of honey (depending on the tartness of your apples and your desire for sweetness) and season with the spices.  Simmer over low heat until the apples have juiced up and are really soft, about 20-30 minutes.  Puree in a blender, until it reaches your desired texture.

Bon appetit!

-Catherine

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