The peels in the sauce give it some fiber and are part of what makes it healthful. However, if you are feeding a very little one, or prefer a smoother sauce, you can run this through a food mill or food processor to eliminate the peels. Once the apple sauce has cooled completely, spoon it into individual tupperware containers, say 2- or 3-ounces, and store in the fridge for grab-and-go or lunch box snacks. It's a more economical and earth-friendly answer to the individually packed applesauces at the supermarket.
Course
Dessert, Snack
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
AuthorKatie Morford
Ingredients
8large Granny Smith, pink lady or other favorite cooking apples
1six-ounce apple juice box(2/3 cup)
2tablespoonspure maple syrup
1teaspoonground cinnamon
Plain yogurt (optional)
Instructions
Use an apple slicer to cut the apples into wedges and remove the cores. If you don’t have an apple slicer, use a paring knife to core and cut the apples into 1-inch wedges.
Put the apples, apple juice, maple syrup and cinnamon into a medium pot with a lid. Set the pot over high heat, give everything a good stir, and cook until the liquid comes to a boil. Turn the heat down until the liquid simmers and put the lid on the pot.
After 15 minutes, stir the apples again and continue to simmer until the very tender, about 30 minutes.
Mash with big fork or potato masher. For a smoother consistency, use an immersion blender or transfer to a food processor and run until blended and smooth.