Applesauce

Long before ‘superfruits’ became part of our lexicon there was the humble apple. Well, apples stand up very well nutritionally to any of the new chic fruits on the market (yes, I’m talking to you Mr. Goji).

As the old saw goes: “An apple a day keeps the doctor away.” There are a lot of reasons why this could be true. Apples contain a healthy dose of fiber (particularly in the skin), vitamin C, potassium and polyphenol antioxidants including quercetin which appear to protect against a variety of cancers. One recent study suggests that quercetin could boost the immune system and protect us against the flu.

Come this time of year, nature explodes with a huge variety of apples for recession-friendly prices. And what better way to take advantage of the bounty than homemade applesauce like the one below which is much more flavorful than anything you’ll find in the megamart. McIntosh, Northern Spy, Macoun, Crispin and Cortland are among the best apples for applesauce because of their soft texture and sweetness.

Oven Baked Applesauce

















If you want to make a bigger batch just double the recipe.

5 apples, peeled, sliced thinly and cored.
2 tablespoon pure maple syrup
3 tablespoon brown sugar
2 tablespoon white sugar
1 teaspoon cinnamon
¼ teaspoon allspice
1 teaspoon vanilla

Arrange apple slices in a baking dish. Drizzle maple syrup on top. Combine rest of the ingredients in a small bowl and sprinkle evenly on top of apples. Cover pan with foil and bake at 350 for about 40 minutes or until apples have softened considerably. With a potato masher, mash to desired consistency.