Disclosure: I received a review copy of this book from Dalyn Miller PR, as well as a signed copy to give away to one of my readers. All opinions about the book are honest and my own.
Apples and October are one of my very favorite combinations. My children love applesauce, and that’s handy because I can buy apples and can the applesauce for them to have a healthy fruit treat during the long winter days – and know exactly what ingredients are in said treat. It’s one of the easy intro-to-canning recipes that I would imagine is fairly difficult for just about anyone to mess up. Cook apple til mush. Voila.
However, we do need to have some important details about the food we are fixing even if it is a tough recipe to mess up. You know, the simple things like – how many apples makes how much sauce? Should I add anything to it? Do I peel or not peel, core or not core, wash or not wash, dance with or not dance with… oh wait, no, that last one probably isn’t really needed in a recipe. Clearly, you always dance with your dishes. Is that just me?
Why yes, I do think I’m hilarious!
Back to the real story – this particular apple sauce recipe that I’m going to share with you if I ever finish going off on tangents is a very key recipe because it is the Master Recipe in EATS enjoy all the seconds by Mary Rolph Lamontagne. Now that I’ve shared with you my review of the cookbook as a book, I’ll now be sharing with you my review of her recipes – after all, a cookbook may be beautiful and well-organized with a fantastic concept, but if the recipes just aren’t good, then it’s not of value on your shelf. Today I will share the apple sauce recipe, and within the next few days I will share two additional recipes from her cookbook.
My little helpers were fast asleep when I made this apple sauce, which is probably why it felt like the time just flew by. It is really not difficult to prepare. You start with apples. Crazy, right? Now, per the recipe, if your apples are organic, you don’t need to peel them. I peeled mine, it’s a habit. And I chopped them, as directed right into my saucepan.
Aren’t they pretty? Now in the recipe we add cinnamon, sugar, and water. The recipe says that you’re allowed to use honey or maple syrup or even use less than the indicated amount of sugar if your apples are sweet. Now I was raised with natural sweetness of the apple sauce my mom makes without adding any sugar, and my boys are also used to that as well. Since the recipe said that I could use less sugar, I went ahead and used my regular amount – zero.
Next up is to cook the apples. We want them to be nice and mooshy. You know, like sauce!
After the apples are all soft, we take them off the heat and cool them. The recipe recommends sending them through a food mill, but I just used my blender. It’s a bit trickier to make sure that you get all the big chunks, but I like chunky apple sauce and I didn’t mind.
And voila! You have made apple sauce! Very wonderful job. And the great news is that you’ve prepared 4 cups of the apple sauce and you can use it to create the recipes that follow the Master Recipe in the apple section of EATS. Or you can just devour it the way it is – I love a flexible food!
The recipe is very straightforward and easy to follow. No tricks or difficult to understand processes. Not really much to mention here – the amount of cinnamon was perfect. I understand that not everyone makes sugarless apple sauce, so I suspect that the small amount recommended in the recipe is probably not an overwhelmingly sweet sauce, but if I had added that much since we’re used to no sugar, it would’ve been crazy sweet to us.
From EATS enjoy all the seconds by Mary Rolph Lamontagne. This recipe is the Master Recipe and is used in several recipes also with apples that follow it in the cookbook. Very easy straightforward applesauce recipe that is quite delicous!
- 1.5 kg (3 lb) apples, peeled, cored and chopped (no need to peel, if organic)
- ½ teaspoon ground cinnamon
- 1 tablespoon brown sugar, honey or maple syrup (if apples are sweet then you’ll need less)
- ½ cup water
- Place the apples in a large saucepan.
- Add cinnamon, sugar and water. Cover and bring to a boil. Allow the mixture to simmer until the apples are completely softened, approximately 15 minutes.
- Remove from the heat and cool before passing through a food mill.
- If the apples are peeled, place the cooked apples in a food processor and whizz until it reaches the desired consistency. I like slightly lumpy apple sauce so I am careful not to process too much.
Used with permission.
Come back soon to see two more recipes from EATS enjoy all the seconds by Mary Rolph Lamontagne!
Want to try this recipe and see the others that are in the cookbook? I’m giving away a signed copy of the cookbook, make sure you enter to win before Halloween!