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 and pears, so I had to find another way to eat them. I settled on poaching them and, of course, making applesauce, which I came to love. It’s delicious.
At breakfast in the winter, I still eat applesauce nearly every day, usually with a dollop of Greek yogurt. I make mine with tart Braeburn or Pink Lady apples, though you can use your favorite. Just go easy on the syrup if you use one of the sweeter varieties.
- 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.
- 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.
- 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!
- 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)
Ann's Tips and Tricks
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.