Yesterday was just not my day, not only did I overflow my cooking quinoa breakfast test recipe but I also could not get this blog posted. Just one of those days, but due to unspeakable technology errors I do apologize for missing my post scheduled date. So on to the recipe for this unseasonably warm apple season in the northern states. Apples are in full bloom up here and for us residents that have been waiting for some fresh local harvest fruits and vegetables the time has finally come to us. Right now we have pears, plums, apples and so on ready for harvest which means the prices have gone a tiny bit from the last 11 months. That means I am kicking apple season into full gear around our household and today I made plum applesauce for Genki Husband (remember I am against any cooked fruit). So on to the recipe:
Seriously this is the easiest recipe you will ever need to make applesauce. If you have some apples or just some fruit you can toss it all together and make a nice applesauce or fruit puree. Today I used Stanley Plums and Granny Smith Apples because it was simply what was in season. Oddly enough last time I posted this recipe I used the same two main ingredients. Plus the plums make a gorgeous dark royal purple color that kids will adore having on their plates for just about any meal. Seeing as it humors me, I am sure it will delight children of all kids.
As you can tell we really do love apple season, especially since moving back to the northern states of America where apples are a main attraction this time of year. If you are not from America, apples generally come from two different states this time of year which are Michigan and Washington. Other states do cultivate apples however these are the two that most Americans think of when asked of apple states. Up state NY always grows apples but as a born Michigander, we think of Michigan as the main attraction.
My original recipe is posted Original Plum Applesauce Recipe.2 lbs apple, peeled, cored and diced 1 1/2 lbs plums, diced (no need to peel) 1/4 c sugar 1/4 c water 1 tbsp lemon zest (optional) 2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1. Toss everything into a small soup pot on the stove on a high-heat. Bring it to a boil. 2. After it has reached a boil, turn it down to a simmer and place the cover over the top. 3. Simmer for about 20-25 minutes or until the apples are soft enough for a fork to go through easily. 4. Pour the mixture into a food processor and give it a got whirl until it reaches the consistency you like your applesauce. 5. Pour the hot applesauce into sealable jars and you have yourself homemade plum applesauce. Note: You can change this recipe up a bit by changing up the fruit of any kind. I might not use pineapple but other fruits will work just the same. Additionally if you want a thicker applesauce, blend it a bit less than if you were doing it until smooth. If you prefer super-duper chunky, subtract the water all together but make sure you stir it consistently for the first few minutes so the apples do not burn to the bottom.