Applesauce

Older, softer apples make great applesauce. A blend of varieties gives a more interesting flavor. Golden Delicious and Granny Smith are a nice sweet-tart combo that are easy to find in stores year-round.

Makes 7 to 8 cups

• 1/4 cup apple juice, cider or water
• Juice of 1 lemon or 1/4 cup lemon juice
• 8 to 10 large or 12 smaller apples, peeled, cored, and roughly chopped
• 1/4 cup white or brown sugar, or 3 tablespoons cup agave nectar, or to taste
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg

Mix water and lemon juice in a cold saucepan. As apples are being peeled, cored and cut, add them and mix to coat apples (keeps them from turning brown). Cover saucepan and bring to a simmer. Simmer until tender and mushy, 20 to 30 minutes. Add sweetener and spices. For chunky texture, mash with a fork. For smooth texture, use a hand mixer or immersion blender.

Keeps refrigerated 1 week. To freeze, prepare as above but omit spices (spices lose their flavor with freezing), refrigerate until fully cooled, pack in freezer containers with 1 inch head space, and freeze up to 1 year. Add spices after thawing.

QUICK NO-COOK APPLESAUCE FOR BAKING

Makes about 1 cup

• 1 McIntosh apple, peeled, cored and sliced
• 2 tablespoons water plus more as needed
• Cinnamon, ginger and nutmeg to taste, optional

In a food processor whir apple slices with water until the desired consistency is formed, adding 1 to 2 tablespoons water if needed. Add spices if desired.