Sunday, October 31, 2010
Buried under an avalanche of apples ...
have more to process. I feel a bit like the Sorcerer's Apprentice, desperately trying to keep up with magically multiplying chores.
Ah well. The upside to this is that I've allowed myself to get creative. With my most recent batch of applesauce I tried adding a couple of novel ingredients: crystalized ginger and dried cranberries, along with the usual cinnamon, nutmeg and sugar. Also, this time I left the peels on for added nutrient value and fiber ( photo above taken a few days ago during an applesauce marathon using peeled fruit ).
I put the apples, ginger and cranberries through our VitaMix blender first, with enough water added to allow the mixture to blend smoothly, then simmered the resulting liquidy pulp for a few hours to reduce and thicken it, adding the sugar and spices when it had reached the desired consistency. Finally, everything was put through the blender a final time before being ladled into jars and processed in a boiling water bath.
The resulting sauce was thick, smooth and sweet, with a lovely little bite from the ginger. My husband ( who, admittedly, is biased ) claimed that it was the best applesauce that he'd ever tasted. I have to admit that I'm very pleased with it myself. Now I just have to try to remember how many handfuls of each ingredient I tossed in during my culinary daze, so that hopefully I can recreate the magic next time around.