Puttering around the kitchen the other morning, waiting for the kettle to signal my tea water was ready, I noticed our fruit bowl brimming with apples. Too many, it seemed, to be eaten out of hand before they’d start to go soft. Knowing the kids would be up soon, and with the question of what to eat for breakfast looming, I figured a quick applesauce might be just the thing to make the most of those apples and deal with hungry school children at the same time.
I pulled out the apple slicer, the kids’ favorite tool, second only to the tiny blow torch we occasionally use to caramelize something or other (Who doesn’t love a blow torch?). With the aid of the slicer, which turns a whole apple into perfect wedges in one fell swoop, I had my ingredients piled into a trusty pot within a couple of minutes: apples (peels and all), maple syrup, cinnamon, and the contents of a lone juice box I fished out of the back of the pantry. I set the pot to simmer and headed upstairs to rouse the kids.
By the time we were ready for breakfast, the apples were tender enough to mash into a warm, hearty sauce which we topped with generous spoonfuls of Greek yogurt. Juicebox applesauce was born.
Sending my kids off to school with their bellies full of something nourishing and homemade, felt like a loving way to start the day. Plus, we had plenty of leftovers for an afternoon snack; the day’s first small victory.
Juicebox Applesauce
Ingredients
- 8 large Granny Smith , pink lady or other favorite cooking apples
- 1 six-ounce apple juice box (2/3 cup)
- 2 tablespoons pure maple syrup
- 1 teaspoon ground 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.
-
Serve warm with plain yogurt, if desired.
Comments
07.22.2011 at7:01 AM #
Joy
This sounds delicious. As a mom myself, I’ve been taking inventory of what I feed my son after reading this Mom’s Guide (http://www.1dental.com/moms-guide/). I never realized how much sugar and processed food I give him. This homemade applesauce with the greek yogurt like you mentioned sounds very good. And both are two of my sons favorite things (applesauce and yogurt), although he’s not familiar with the healthy versions.
10.02.2012 at6:34 PM #
Erin
Katie,
I have to be honest…I bypassed this recipe for a while thinking that I would never want to go through the process of making my own applesauce. I am terrible at peeling apples and always end up with an injury of some kind when I try to do it. I decided to try it this morning since we have an abundance of apples (we live right down the street from an orchard) and I was so excited that I didn’t have to peel the apples. OH MY GOODNESS I’m so sorry I waited so long to make this! It was so wonderful served warm with the cool, creaminess of Greek yogurt…what a great idea! I toasted some walnuts on the stove and tossed them on top and it added a wonderful nutty crunch! You have changed the way I feed my family and made me into a “kitchen star” with all of your wonderful recipes…everything I have made from your site has turned out fabulous! I can’t wait for your cookbook to come out! Thank you!!!
10.02.2012 at6:34 PM #
Katie Morford
Hi Erin, I may just have to print out your comment, frame it, and put it up in my office. So very kind of you…Thanks. Katie
01.09.2013 at6:19 AM #
Amanda
Katie,
Do you have a suggestion about maple syrup? Grade A? Light Brown? Dark Brown? I hate all the syrup in stores and refuse to buy any of it since it’s all laden with High Fructose Corn Syrup. That being said, I’m “afraid” to buy REAL maple syrup…any adivce? Thanks!
01.09.2013 at6:19 AM #
Katie Morford
Grade A syrup is typically lighter in color and flavor than Grade B. I believe traditionally Grade A is used for pancakes and Grade B for baking. However, I usually just keep Grade B on hand because I like its darker, richer taste and find I can get away with using less than when I buy Grade A. It’s personal preference, I suppose. Generally, the darker the syrup, the deeper the flavor…I believe!
01.09.2013 at6:19 AM #
Katie Morford
By the way, I made this applesauce yesterday…cooking it a tad longer than usual…and then blended the whole lot, peels and all, in my blender. It was creamy and delicious.
01.11.2013 at9:10 AM #
Shawna
I am guessing this applesauce would freeze well. Have you tried to freeze it? How did that go? Thanks! sm
01.11.2013 at9:10 AM #
Katie Morford
Haven’t tried but I bet the puréed version would do well