You have some of these, I'm sure. You probably even have some right now. Some really ugly, starting-to-brown, don't-look-appetizing-anymore apples sitting in your fruit bowl. You meant to eat them a few days ago but they never made it into your lunch bag or that summer salad you were planning. There they sit, all alone, withering a slow death.
But you can save them. I promise.
Save them with applesauce.
Quick, easy, one pot, one bowl, four ingredient applesauce. Yummy applesauce. No-canning-required applesauce. Open-the-fridge-the-next-day-with-a-smile applesauce.
And you can get out all of your aggression chopping up the apples. Double bonus.
Recipe after the jump.
Quick Fridge or Freezer Applesauce
Makes one quart
- 3 - 4 pounds apples (fresh or a few days old, this is about 4 - 5 large apples, 6 - 9 small apples)
- 1 cup water
- 1/2 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 cup freshly squeeze lemon juice (or less if your apples are very tart)
Rough chop apples to about 1" pieces, or smaller. You can leave the skin on, just remove the seeds. Place in a large heavy bottomed pot (preferably a dutch oven or stainless steel pot) along with water, honey, cinnamon and lemon juice.
Cook over medium heat, stirring occasionally for 30 - 40 minutes. Apples should be mostly mushed and only apple skins remain.
Remove from heat and pour applesauce into a large colander over a heat-proof bowl. You can also you a food mill if you have one. Use the back of a spoon to push the mixture through the holes of the colander, resulting in a smooth applesauce collecting in your bowl.
Once you're strained all of the mixture, pour into a clean glass jar. A canning jar with a two-piece lid works just fine.
Serve warm for dessert or breakfast or put in fridge for a week or two. To freeze, it's best to store in a sealed, heavy-duty plastic bag. Label with the date and use within a year.