I whip up this quick and yummy applesauce for my daughter when she asks. There's two techniques. The first being a fresh, cold applesauce. The other being one that you cook and store. The addition of the vinegar keeps the sauce from turning brown. The addition of sugar balances the vinegar, leaving a balanced, fresh flavor. If you're not going to eat the sauce right away, do the cooked version, as it will turn brown quickly.
Cold Applesauce:
1 medium gala apple
1/4 cup apple cider
Peel, dice and puree apples in a food processor with the cider. Voila
Cooked Applesauce:
Combine "Cold Applesauce" with 1 teaspoon apple cider vinegar and 1 teaspoon sugar per apple. Add additional sugar if needed to maintain desired sweetness. Cook for 2 minutes on medium heat.
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