Rustic Applesauce

What better to start my recipe posts than with applesauce?

I call this Rustic Applesauce because I don’t take the time to peel apples!
Only for Thanksgiving pies.

Living in Wisconsin, I love that we enjoy four seasons – Fall is my favorite.  Red leaves, crisp air, and most importantly, full-on apple season!  I am kind of like the Forrest Gump of apples.  I’ve got my “apple guy” at the Dane County Farmer’s Market – we chit-chat about which varieties are in season, which are best for baking, eating, etc.  I can easily eat 3-4 apples a day.  If one keeps the DR away, well, then 3-4 can’t be all that bad.

As Winter approaches, I stock up on baking and sauce apples.  I like to have a few containers of applesauce in the fridge…for snacking, for adding to oatmeal or baked goods.

I used to make the mistake of just cooking the apples down – I didn’t want to go through the process of peeling, blending, etc.  But then, I bought a life-changing kitchen tool this past September:  The Cuisinart Smart Stick Hand Blender.  Hello real-deal applesauce!  I’ve had fun making applesauce for my 8-month old nephew – he’s a fan of the real-deal and it warms my heart to see him smack his lips at the taste of straight-from-the-orchard applesauce.

If you have some apples sitting in the fridge that need to be used up, try this – you won’t be disappointed.  And yes, that is steam coming out of that bowl – hot off the burner!

A delicious treat for using up the last of the Fall harvest.

Rustic Applesauce

*Apples – use what you have or at least 10 apples of any variety
*About 1/4-1/2 cup of water
*2 TBLSP cinnamon
*A dash each of ginger, nutmeg, and cloves

1.  Wash, slice, core apples and add to a large soup/stock pot.
– you may want to peel the apples if you don’t have a stick blender or strong blender-
2.  Add water to pot and bring to a boil.  Reduce heat and stir apples until they begin to soften.  At this point I usually pour out a little of the water.
3.  Add spices and continue to stir until apples are coated with spices.
4.  Heat for a few more minutes and then remove from heat.
5.  Let cool for about 5 minutes and then use your stick blender or put in a high-speed blender to blend until desired consistency.
6.  Store in airtight containers in the fridge.
7.  Enjoy!  

This tastes great on its own, re-heated in the micro and garnished with a handful of nuts and raisins, or stirred into warm oatmeal.

Welcome to Apples and Arteries!

Welcome to the new blog Apples and Arteries!  You can read more about me and the blog on the About page.

I’m excited to join the healthy-living blogging community.  In 2011 I did two guest posts (Recipes:  Double Chocolate Pumpkin Muffins and Summall Muffins) and now am thrilled to be building Apples and Arteries!

In a healthy almond nutshell, on the blog  you’ll see Noshing (recipes), ExerciseGrab Bag (travel, reads, recommendations, etc.), Science Club (resources, including links to studies, reports, articles on health issues) and Random Thoughts (reflections on a healthy lifestyle and odd’s and end’s). I love to tinker in the kitchen…you’ll see a variety of my own recipes and recipe links.  My Quality Assurance Guy (QAG) will also be mentioned from time to time.  He’s an expert at trying all things and giving me honest feedback.  Oh, and there’s Tucker and Kostas – our adorable labradors!  They will certainly make an appearance.  They wish they were the taste-testers!

Tucker and Kostas

Wishing you and yours a healthy and Happy New Year!  And please check back soon for recipes and more!