Baby's Best Applesauce
Type: Main Dishes
Applesauce is so simple to make, why not give your child the freshest kind? Any apple variety will work except Granny Smith, which is too sour. You can easily double or triple this recipe and freeze some for later.
Serves: Makes about 2 1/2 cups
- 8 apples of any variety (our favorites are Fuji apples)
- For infants, peel and core the apples. The peel can be left on for toddlers. Cut the apples into quarters.
- Put the apples in a large pot with 1" water. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 10-15 minutes or until the apples are tender but not mushy. The temptation is always to let the apples cook until they are of applesauce consistency, but you will end up with a watery mess that is drained of flavor.
- Uncover and let the apples cool slightly in the pot. In batches, puree the apples and a few tablespoons of the cooking water in a blender or food processor to a consistency appropriate for your child. Pour the applesauce into storage containers or ice cube trays (see note on the opposite page about freezing). Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- To freeze pureed fruit, pour it into ice cube trays. Cover with a layer of plastic wrap. Freeze until set. Store your cubes of fruit in freezer-safe storage containers or plastic bags. I found that keeping it in the trays was messy and the fruit was quickly covered in frost.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.