Thursday, July 29, 2010

Cranberry Carrot Applesauce

The wife and myself have been settling into our new home in Montréal. It's been no small task. The kitchen was by large the most difficult to unpack and organize. Needless to say, it's been a while since I've had a hand in the kitchen. In the spirit of quick and easy foods, I thought I would share some applesauce that I made today. I fell well short of target in my efforts to mimic the housemade applesauce at Portland's Deli restaurant Kenny & Zuke's. Their applesauce is amazing hearty and delicious. Once when I was younger, I declared applesauce as my favorite food. Curiously today was the first time I had attempted to make it. Friends, this is the easiest thing I think there is to make. And it's cheap! By the way, the price of groceries in Montréal will challenge me further to find easy and inexpensive recipes of which I will continue to post. Even the most basic of ingredients such as flour are rather expensive here. So we'll see if I continue to bake as much as I hope.


4 Apples (I hear it's best to use Granny Smith or another cooking type of apple)
1 cup (or so) of water
1 handful of baby carrots (Steamed)
2 handfuls of craisins.  (this is completely an option, but it was an afterthought of mine that proved to be pretty tasty. My sauce needed some tart)
2 tablespoons of sugar (evaporated cane suger was good)
2 tablespoons of cinnamon.

1. Cut up apples into chunks, discarding the core.
2. Place in Medium to Large Skillet. Pour water so the apple chunks are nearly covered. 
3. Cook on medium until apples are tender.
4. Add cinnamon. Feel free to add more or less. I like to get a good coverage of cinnamon. 

5. In a Blender, add carrots, craisins and some water.

6. When apples are tender, pour water/apples into the blender and pulse to desired consistency.
7. Refrigerize and eat.