I must admit that when it comes to apple desserts, I always find that the longer process is to peel the apples. So when my friend showed me how she made apple sauce, no peeling and no coring (no waste!), I knew I would always make apple sauce this way!
The advantages of this apple sauce: less time coring and peeling, almost no waste and much more nutritive (include the skin)!
What you need:
- Optional: Brown sugar, spices of your choice (cinnamon etc.)
Preparation, Baking & Blending:
- Preheat oven to 300°F.
- Wash the apples and remove the stem. Optional: cut the apples in half or in quarters (speed the cooking).**
- Place the apples in a baking dish. Sprinkle with cinnamon and brown sugar, if desired.
- Bake for about 1 hour or until the flesh of the apples begin to come out of the skin.
- Once baked, place a couple of apples in the food processor (depending of the capacity of you food processor). Blend until smooth. Sieve the apple sauce to remove excess seeds and skin.
**If you worry about the apple seeds (it’s seems like the little quantity we ingest is too small to cause any problem) cut the apples in quarters and core them.
Note: I want to thank Natrel for the Canning kit you see on the picture (labels, jars, etc.).