How to Make Applesauce

Applesauce is really easy to make. I didn’t realize how easy until I got a food mill. A food mill is a bowl-shaped gadget with a hand crank; you fit a disk with holes in it into the bottom of the food mill and use the crank to force cooked food through the holes. Depending on the size of the holes, you get a chunkier or a smoother puree, and things like seeds and peels are left behind, unlike when you puree foods in the food processor. I bought my food mill to make baby food but I have since found many other applications for it, including making smooth tomato sauce, creamy mashed potatoes and, of course, applesauce.

Using the food mill results in a really smooth applesauce. And you don’t even have to worry about peeling the apples first. I like to buy apples to snack on, but if I don’t eat them all by the weekend, I just match a batch of applesauce to mix with oatmeal for breakfast.

You can omit the sugar if you are making this for a baby or if your apples are sweet. Also try varying the seasonings.

Applesauce

• 4 tart apples, cored and cut into chunks
• 1 cup water
• Juice of ½ lemon
• ½ cup sugar, or to taste
• ½ tsp. nutmeg
• ½ tsp. cinnamon

Combine the apples, water and lemon juice in a saucepan over medium. Mix together the sugar, nutmeg and cinnamon. Stir into the apple mixture. Cook until the apples are tender, adding more water if necessary. Run through a food mill, let cool and refrigerate.

Carrot & Apple Salad

Even though I made up this salad this week, I think it would be best for fall, when both apples and carrots are in season. But I happened to have an apple on hand, plus some grated carrots, and the dish naturally came together. Perhaps you might recognize that the classic Waldorf Salad is in its pedigree, but I actually prefer this combination. This is a zingy, refreshing salad full of crunch, appropriate with a light lunch or as a dinner starter.

Carrot and Apple Salad

Serves: 2
Time to make: ~15 minutes

Combine:

• 1 apple (preferably sweet), peeled, cored and grated
• ½ cup carrots, grated
• 2 stalks celery, thinly sliced
• 2 tbsp. walnuts, toasted and chopped
• 1 tbsp. mayonnaise, or just enough to bind
• ½ tbsp. lemon juice
• salt, pepper and parsley to taste