Amazing Applesauce! No cooking!

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Did you know you can make applesauce without using the stove, oven or slow cooker?!?  I didn’t.  But after hearing about the process—how freezing followed by thawing the apples will make them mushy—it seemed too good to be true.

Why not give it a try, though?  With apple season upon us, I thought it might be interesting.

I cored and chopped two apples and placed them into a freezer baggie.

I added:

  • 1 T. lemon juice
  • 1 t. cinnamon
  • 1/4 t. nutmeg

That’s right.  No added sweeteners.  Trust me–you don’t need any for this!

I shook the bag to evenly distribute the seasonings, and placed the sealed baggie in the freezer.

The next morning, I moved the baggie from the freezer to a plate on my countertop to thaw.  About 3 hours later, I moved the apples from the baggie to a bowl, and used my fingers to easily remove the peel.

At this point, you can use a blender or food processor to make a smooth applesauce.  Or use a potato masher to make a homestyle, chunky applesauce.

I chose homestyle!  It’s a bit of an arm workout since it takes a few minutes to mash everything well.  The end result, however, was outstanding.  It’s better than any packaged applesauce.  Ever.

I am storing my applesauce in the refrigerator, and I’m guessing it will keep for about a week.  I’m guessing it will be consumed before then though.

Talk about a delicious pancake-topper.  Or eat it with a sprinkle of granola on top.  Wait—stir it into oatmeal!  I’m sure there are a million great ideas . . . .

 

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Comments

  1. says

    Why have I never heard of this method? Guess what my kids are taking in their lunch next week? I’m ready for the fresh apples to hit the stores – never thought I’d say this, but I’m getting tired of melons and am ready for the fall crops.

  2. says

    Thanks for the idea! I’ve done this with tomatoes, frozen whole tomatoes and then thawed them by running them under warm/hot water and the skins peel right of. Never thought to try it with apples though.

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