Sunday, April 8, 2012
Because blended applesauce is especially expensive here, and I am pretty picky with texture and sweetness level (NOT a fan of applesauce with added sugar -it's far too sweet), I wanted to try making it from scratch. I knew you had to cook fruit and then blend it, but I wasn't really sure about the proportion, or if there were fruits that I should stay away from. I decided to search the internet for a recipe. I only found one that matched what I was looking for. The author of the blog Family Feedbag had a great resource for proportions. Thank you!
Keep reading to see what I did.
I really wanted to make this with peaches or apricots, but they aren't in German stores yet, so I had to settle for another option. I found a great sale on plums (stores try to get rid of stuff Easter Weekend because it won't stay fresh until the shops reopen on Tuesday). I bought a kilogram of apples (six smallish-medium) and 500g of purple plums (six) and headed home. Altogether the supplies cost me less than five Euros, and I got about 1.1kg of final product. That works out to about 45 cents per 100g. (as a cost comparison, the 250g jars of mixed applesauce in the store are 2.25 Euros).
I came home, chopped up all my fruit (leaving the skins on, I like my applesauce chunky) and mixed it with 2 cups of water in a big pot. I set it over high heat until it boiled. I then reduced the heat, simmered for about a half-an hour, and then let it cool down for a bit. It'll look like this when it's done:
I then poured the whole thing into my blender and blended until it was the consistency I wanted. It's now in jars in my fridge, waiting for breakfast. I seperated the prettiest jar for a little photo shoot. Take a look at that color!
Mmm mmmmm goooood.