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| On eightWest WOOD TV8 |
Recently our twelve year old daughter, Teddy, was craving applesauce. So in pure Teddy style she harvested all of the apples from our tiny Charlie Brown apple tree then marched right into the kitchen, by herself, and whipped up the most AMAZING applesauce that I have ever tasted. No fear. Big flavor.
I asked her back into the kitchen with me as I prepared for my latest segment on eightWest WOOD TV 8, featuring Michigan apples. Using a three pound bag of Michigan Paula Reds she walked me through her process step by step.
Check out my eightWest segment with Terri and Rachel as we taste test early season apples: McIntosh, Early Golds and Paula Reds. Click play on the video below:
Teddy’s Michigan Applesauce
(v/gf)
Makes one quart
3 lb bag of Michigan Apples, about 8-10 apples (Tart apples like Paula Reds or McIntosh are best)
1 C Water, purified
3 “Chunks” of lemon peel
1 Lemon juiced
2 Cinnamon sticks
1/3 C Brown sugar, packed
pinch of salt
Preparation:
Peel and core the apples then chop them into 2″ chunks. Or, use an old-fashioned apple peeler which is way more fun and a GREAT way to get kids in the kitchen. Place apples and all of the other ingredients in a large stock pot over medium heat. Bring to a boil then simmer for 20-30 minutes until the apples have softened into a chunky sauce. Remove and discard the cinnamon sticks and lemon peels. Serve warm or let cool to room temp and chill for a later use.
Options:
If you prefer a more tart flavor, leave the lemon peel in and puree with a blender.
Skip the brown sugar. I thought it tasted perfect without the sugar, but this is Teddy says “the sugar stays, Mom”!
Ingredients available at D&W Fresh Market.
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