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Archive for October 1, 2012

COOKING VIDEO: Easy Homemade Applesauce Recipe

 

With all the lovely apples piled high in markets, it’s time to make homemade applesauce. Homemade applesauce is so head and shoulders above store-bought, that you’ve got to try it at least once.

In the video below, the cook doesn’t core the apples. Instead, the apple cores, seeds and all, go into the pot.

  • We prefer to core the apples first. Either way, keep the skins on for a lovely pink color.
  • Then cook them down and run them through a food mill.
  • Next, sweeten to taste. Another benefit of making your own: You can use a low glycemic sweetener, like agave nectar; or use a noncaloric sweetener.
  • You can personalize the recipe by varying the spices. Some people use only cinnamon. Others add some allspice, clove, nutmeg or a combination.
  • You can also add a second fruit to the mix: Try 25% pears or raspberries, for example.
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    WHAT TYPE OF APPLE SHOULD YOU USE?

    It’s a matter of taste, and you can try different varieties. We prefer a tart apple for more complex flavor. But we like red skin to add color and flavor to the sauce, so we bypass the popular (and easy-to-find) Granny Smiths.

    Instead, we look for Braeburn, Jonagold, McIntosh, Northern Spy, Paula Red and Stayman varieties.

    You may like your homemade applesauce so much that you’ll consider giving it as holiday gifts. Applesauce freezes nicely.

       

       

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    TIP OF THE DAY: Mix Your Own Fruit Yogurt

    We were excited to receive a shipment of all the flavors of Smucker’s premium line of preserves, Orchard’s Finest.

    We reached for the blueberry preserves—we rarely see a jar of blueberry preserves or jam—and ate it from the spoon.

    It was a bit too sweet to mainline, but we grabbed a carton of plain Greek yogurt and made the most delicious blueberry yogurt. And another. And another.

    Which gets us to today’s tip: Mix your own fruit yogurt with preserves and plain yogurt. It’s “fruit on the bottom” style, only your fruit will be on the top.

    Why do it?

  • You control the sweetness. You can add as much or little preserves as you like.
  • You control the portion size. You aren’t limited to those skimpy 5.3- to 6-ounce cups. Remember when all yogurts were eight ounces?
  • You get better flavor. The preserves you use are most likely going to be better quality and more flavorful. We can assure you that our Smucker’s Orchard’s Finest fruit yogurts were head and shoulders more delicious than anything we could purchase.
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    Just stir in to plain yogurt for homemade flavored yogurt. Photo by Elvira Kalviste | THE NIBBLE.

  • You create the flavor of your dreams. Can’t find blackberry yogurt? Fig yogurt? Kiwi yogurt? Want a mango-boysenberry mix? Grab the preserves and mix away.
     
    You don’t really save money, by the way; but you get exactly the flavors you want and the exact portion you want.

    We’ve so enjoyed mixing all eight flavors† of Smucker’s Orchard’s Finest preserves into our yogurt, that we’re trying to save enough for more tips to come. Stay tuned!

    YOGURT TRIVIA

    The “fruit on the bottom” yogurt has an official name: sundae-style yogurt. Instead of a conventional ice cream sundae with topping, there’s yogurt and topping (or a “bottom topping”).

    Discover the different types of yogurt in our Yogurt Glossary.

     
    *THE MATH: FreshDirect.com sells the 32-ounce-size Stonyfield Organic Plain Yogurt for $4.29; the six-ounce cups of flavored yogurt cost $1.19. The 32-ounce container yields 5.3 six-ounce cups. If you purchase five six-ounce cups, it’s $5.95, plus the preserves.
     
    †FLAVORS: Coastal Valley Peach Apricot, Fall Harvest Cinnamon Apple, Lakeside Raspberry Cranberry, Michigan Red Tart Cherry, Northwest Triple Berry, Northwoods Blueberry, Pacific Grove Orange Marmalade Medley and Pacific Mountain Strawberry.

      

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