Snack, lunchbox ingredient, breakfast, dessert, condiment...does it know no bounds?


It's apple season! I love apple season because I have a good resource for free apples and my children love them. It also means it's applesauce season. I make a sh*tload, I'll be honest. It fills the deepfreeze for the coming 10 months, pretty much. We use it on our breakfasts, I put it with yogurt and muesli in the lunchboxes (or into a reusable Kai Carrier on its own), I use it as a condiment on pork and it's a delicious, easy dessert. 

Without further ado, I give you the simplest recipe for applesauce.

Lots of apples, cut up into 2-cm chunks (roughly--don't be too precious about it). And no cores or seeds or yucky bits.
2 slices of lemon
1-2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger

Put everything in a large stock pot with 1 cup of water (1/2 c of water if you only have a half-pot of apples) and put the lid on.
Turn heat on medium-high for 5 minutes, then reduce to a simmer for 15 mins, stirring occasionally.
When apples are soft and broken down, turn off heat and remove lemon peels.
Whizz with a stick mixer (or put in a blender/food processor) until pureed.

Note for freezing: Spices become much less potent when frozen, so I usually omit them if I know I'm going to freeze the batch, then add them in when I defrost.