|Homemade applesauce. Lucy Mercer/A Cook and Her Books|
Homemade Applesauce in the Microwave
1. Peel, core and coarsely chunk six or eight apples. A mix of varieties works best. My last batch included Galas and Red Romes. I even use apples that are a bit past their prime, including the iffy bruised apples in the bottom of the apple bag - just cut out the bad parts.
2. Place apples in large, tall container suitable for the microwave. I use a tall gallon container. Pour apple juice (if you have it, water if you don't) to cover apples by about a third.
3. Place container in microwave and zap at full power for five minutes. Stir and zap for five minutes more. This may require more zapping, just check to make sure the apples are cooked through. Stir in a few tablespoons of butter and sugar, if needed. Let cool and puree in food processor.
4. If you simply must have cinnamon, then spice it up by all means. I like it straight, no sugar added. Warm applesauce makes a first-rate side dish for most kid dinners. It's delish also with a pancake and bacon supper.
|Apple tree at Mercier Orchards. Lucy Mercer/ A Cook and Her Books|
Look for more pictures of Blue Ridge and Mercier's here.
More apple recipes:
French thin-crust apple tart
Classic apple dumplings
Short-cut apple dumplings
Apple Blondie, aka German Apple Cake
Three more recipes that use apples:
Morning Glory Muffins
Text and images copyright 2011, Lucy Mercer.