The apple harvest is in for another year! Two simple methods to prepare your apples for use throughout the winter months are to freeze them or to make homemade applesauce.
Freezing apples is a terrific way to have fruit on hand for cooking and baking. Frozen apple slices are perfect for making apple crisps and pies, such as Tofutti’s Better Than Sour Cream Apple Pie, or to add to baked goods like muffins, quick breads and pancake batter.
Freezing apples works best with crisper, tarter apples that tend to hold their shape and flavour when cooked. Some good varieties for freezing are Cortland, Northern Spy, Ida Red and Golden Delicious.
Wash your apples and peel, core and cut into slices. Cut off any bruises. Spread the slices onto a tray lined with parchment paper and place in the freezer. To avoid browning when defrosted, you may wish to dip your apples in lemon juice prior to freezing. Once frozen, transfer the slices into freezer bags and remove as much air as possible from the bag before sealing it. Label with the type of apple and the date. Frozen apples keep for 4 to 6 months.
Chunky homemade applesauce works best with softer apples such as McIntosh, Gala, Fuji and Pink Lady. Mixing types of apples can add to the flavour of your applesauce!
Wash, peel, core and chop your apples into large chunks. Put them in a large pot and add water to about half the level of the apples. Bring to a boil. Turn the heat down to low and simmer, uncovered, for approximately 20 minutes, stirring often. When the sauce reaches the consistency you’re looking for, transfer to a large bowl and use a potato masher. Once mashed, you can add your favourite additional ingredients such as soft raisins, ground cinnamon, brown sugar, lemon juice. Once the sauce has cooled completely, spoon into labeled freezer bags – don’t forget the date!
Chunky applesauce is terrific on latkes, on top of pancakes or waffles, on roast pork or as topping for Vanilla Tofutti Premium Non-dairy frozen dessert!