Applesauce

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 3 cups servings
Carrot Icon for Number of Ingredients Size 5 ingredients
When I was recuperating from my kidney cancer surgery, I couldn’t eat any raw foods. My insides had taken a beating, and raw foods were too hard to digest. This included my beloved apples...

Ingredients

  • 2 pounds apples, peeled, quartered and cored
  • 3 whole cloves or ½ teaspoon ground cinnamon
  • 1 tablespoon water
  • 1 to 2 tablespoons brown sugar, (Florida Crystals) or to taste
  • ¼ cup golden raisins (optional)

 

Nutrition Facts

Calories

217 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

58 g

Sugar

43 g

Fiber

9 g

Protein

1 g

Sodium

6 mg

Directions

  1. Cut the apple quarters into small chunks. Put them directly into a non-reactive saucepan just large enough to hold them. Add the cloves, water and sugar. Sprinkle with raisins, if using.
  2. Place the pan over medium-high heat. When the apples start to steam, cover tightly and turn the heat down to low. Cook at a low simmer, stirring and turning the apples from time to time, until they are very soft or breaking down.
  3. Remove from the heat, let cool and transfer the applesauce to a container. Keep refrigerated for up to a week. Mine never lasts that long!

Chef Tips

Some apples, like Golden Delicious and Gala, hold their shape when cooked. Others, like Braeburn or Granny Smith, turn fluffy and disintegrate into a puree.

If you are going through chemo, with your compromised immune system it’s not advisable to eat raw fruit. Applesauce is a great way to eat apples.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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