Raw Apple Sauce

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Ingredients
Instructions
Nutrition

I love apple sauce in any weather. The thought of turning on the oven to make some right now? Or lighting up the stove? In this heat? Not a good one. What to do? Make raw apple sauce. It’s tart, tangy, refreshing and delicious. On top of that, “uncooking” cuts back on energy consumption. It also keeps the house nice and cool –as cool as it can be on these 90 plus degree days.

It seems as though the heat got to my older son this afternoon. He was out for a good part of the day at rock climbing camp and arrived home slightly fatigued and tired looking.

I pondered the possibility of mild dehydration and gave him a tall glass of water and more after that, however by dinner time he said he had a pretty bad headache. I put him in a tepid bath with Epsom salts and that didn’t quite do the trick. Next I added sea salt to his water to get him to retain some extra fluid and catch up on hydration. Then came the magnesium which sometimes works for me in a pinch; all of this to no avail.

Finally he came up with a solution — green tea. I gave him a small cup of it and in less than 15 minutes he was back to his usual self –bouncing off the walls. Well, not quite, by 7:30 pm he was begging for me to tuck him into bed. And of course I obliged. The good news? His headache was long gone and he quickly drifted off to sleep. He even managed to eat some of this apple sauce before bedtime and commented on how much he liked its tangy flavor.

Ingredients
Serves:
Print Recipe
  • 3 apples, peeled, cored and sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
Instructions
  1. Place all ingredients in food processor
  2. Process for 2-3 minutes, stopping as necessary to scrape sauce down the sides
  3. Serve

As you can imagine, this smooth, soothing sauce is a comforting summer dish; I especially like that the cinnamon and lemon provide warming elements to balance out the coolness of the raw apples.

This gluten free raw apple sauce is delicious plain or as a condiment –we ate it straight up this evening, though I think I might try it over pancakes. If you made this raw apple sauce, would you eat it plain or serve it with something?

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

32 responses to “Raw Apple Sauce”

  1. i love your site! do you know can one make a big ol batch of applesauce and freeze some of it? or does it lose something in texture, palatability when thawed??

  2. I just found your website. Tried the applesauce with granny smith. Used 6 apples, left half the peel on and added 4 large carrots (not peeled), juice of one lemon, 1 tsp cinnamon and 1 tsp agave syrup. It was awesome! Thank you for the inspiration.

  3. I make raw applesauce often for my girls for breakfast in the morning. The only difference in my recipie is, I put a small box of raisins in a little warm water and blend those with the apples. I usually use 6 apples and try to include different varieties. It tastes just like cooked and oh so much better for you…
    Great for sore throats! and fruit is such a good energy boost in the morning!

  4. A huge mazal tov regarding your book! I’m so happy for you and anxiously await it! You’re so generous to post recipes for your blog readers in the mean time!

  5. ~M,

    Thanks for your report on the dueling apple sauces. I haven’t tried pear sauce.

    I don’t have any salmon cake recipes on this site, though there will be several in my forthcoming book –published by Ten Speed Press in fall 2009.

    Sorry I can’t be of more help today.

    Elana

  6. Hi Elana,

    I made this recipe with skin in my Cuisinart the other night when I had the flu and it was awesome … tart, tangy, and rehydrating! YUM! We actually also made my chai-spiced applesauce in the crockpot (with peel but unsweetened and with no liquid added) and had a taste-off; both were fabulous and gone by the next day’s end. I puree my cooked applesauce in the Vitamix (carefully!). Do you make a pearsauce as well? That’s my next goal. :)

    Also, do you have a recipe for salmon patties or other ways to use canned red salmon? I looked at your salmon series post, but didn’t see one. We just received 12 or so cans of red salmon as a gift :)

    As always, thanks!

  7. Hi ~M,

    You can make this sauce leaving the skin on the apples, though the consistency is not quite a smooth. I’ve made it both ways and it is delicious with or without the skin, I myself prefer sans skin.

    Elana

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