Apples are in abundance this time of the year. Archaeologists estimate that the apple tree may be the oldest cultivated tree in the world. Applesauce was a staple in my grandmother's and mother's kitchens while growing up, and today I too always have applesauce in my refrigerator. Our recipe retains the peel on the apples while cooking, therefore reaping more nutritious benefits as compared to recipes in which the peel is removed.
Directions
- Cut up apples into quarters, leaving the skin on and cutting out the seeds.
- Place into a pot with the water, cover and simmer on medium heat until apples are soft.
- Remove from heat, then pass through a food mill.
- The skins will be left behind in the mill and you will be left with a beautiful, lightly pink-tinged applesauce (when using apples with red skin).
- Immediately put a squeeze of lemon into the sauce and stir. (This will help to retain the beautiful pink-tinged color.)
- Serve warm or cold.
- Options: add 1/2 teaspoon cinnamon for flavor; add maple syrup for an extra bit of sweetness if needed.
℞ M.D. Notes
- Applesauce is easy to digest and may help with symptoms of diarrhea.
- Unsweetened applesauce is nutritious and has high concentrations of phytonutrients.
- Apples contain a wide variety of phytonutrients, many of which have been found to have strong antioxidant activity; an example being the flavonoids (quercetin and naringin).
- Apples have quite a bit of soluble fiber and are a good source of the immune-boosting antioxidant vitamin C.