It’s apple season, and we couldn’t be happier! We love that crispy, crunchy fruit when it’s at its peak, and we buy them up by the bushel! Oh course, this leads to some experimentation in the kitchen as we work to eat up all that yummy fruit.

One of our favorite recipes to make with apples is homemade applesauce. Our recipe can be kept in the refrigerator for about a week, frozen for up to six months or even canned for later use. And talk about delicious! We accentuate the flavor of our favorite apples with cider, cinnamon and a sprinkling of evaporated cane juice. This completely natural sweetener is not processed like granulated white sugar, meaning that it retains more of the nutrients (and delicious flavor) of the sugar cane. It can be used as a substitute for granulated sugar in any recipe, including baked goods and beverages.

To start, peel, core and chop four large apples of your choice. (We recommend something that’s a little tart, like Jonathan or Granny Smith apples.) Place the apples in a medium saucepan and add ¾ cup of apple cider, ¼ cup of evaporated cane juice, 1 tbsp. of lemon juice, 1 tsp. of ground cinnamon and a pinch of salt. Cover the saucepan and bring the mixture to a boil over medium heat. Once it’s boiling, lower the heat and continue to simmer it for 20 to 30 minutes. When the apples are soft, remove the pot from the heat and allow the applesauce to cool slightly. If you like chunky applesauce, leave it as-is. If you like smoother applesauce, use a potato masher to mash the apples.

Serve the homemade applesauce as-is, or as a topping on pancakes, waffles or pork chops. Sprinkle the applesauce with pinch of evaporated cane juice for a little extra sweetness, if desired.

That’s all there is to it! What are some of your favorite apple recipes? Have you ever tried evaporated cane juice? We’d love to hear about your experience!

This entry was posted on Wednesday, September 21st, 2011 at 12:34 pm and is filed under Uncategorized.