An Apple A Day- Makes Applesauce!

Apples are harvested in autumn, in perfect time for cool-weather cooking and baking. Apples have a wide variety of uses. They can be bakes into crisps, stirred into pancake and muffin batter, roasted with fall vegetables, pureed into soups or sautéed with spices.

Apples range in color, flavor and texture. Most can be eaten fresh and raw, but not all are good when it comes to cooking. When cooking with apples, stick with Gala, McIntosh, Honeycrisp, Jonathan, Golden Delicious, Winesap, Granny Smith, Pink Lady & Fuji.

Fill your home with the tempting aroma of homemade applesauce this weekend! Whip up this simple yet delicious recipe. There’s nothing better than homemade applesauce!


•  10 medium Granny Smith apples (about 5 1/2 pounds), peeled, cored, each cut into 8 wedges
•  1 cup sugar
•  1 cup water
•  3/4 cup fresh lemon juice
•  3 whole cloves
•  1 2-inch piece peeled fresh ginger, quartered lengthwise


Place all ingredients in large pot.

Bring to boil over medium-high heat. Reduce heat to medium, cover, and simmer until apples are soft, stirring occasionally, about 20 minutes. Stir apples until coarse puree forms; discard cloves and ginger. Serve warm or cold. (Can be made 2 days ahead. Cool, cover, and chill.)

Wa La- a perfect treat for the whole family

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