I cleaned out the fridge on New Year’s Day, trying to get rid of the last of the Christmas leftovers. Most of it went into soup which really is the best way to get rid of that last 2 scoops of mixed veggies anyhow. But, I also discovered about 20 apples in varying states of hmmmm…. in the crisper.
So, we made Apple Pudding. This, for the uninitiated is actually Applesauce. However, in order to get my kids to try it, I called it Apple Pudding. Sometimes you just have to change the names of food to get a kid to sample it!
Apple Pudding (Apple Sauce)
Variety of Apples at least 10 to make it worthwhile
1/4 cup or less water
Put pot on stove, turn heat to medium. Peel, core and chop your apples, add to pot as you chop. After first 2 apples are in the pot, add just a bit of water to keep them from sticking to the bottom. You may need more or less water, depending on the moisture content of your apples. Continue peeling and chopping until you run out of apples.
Cook on medium-low until it reaches a chunky-smooth consistency. Turn down to low and let simmer. You may want to add sugar or cinnamon but taste test first. Some apple varieties are soooo sweet you don’t need sugar. You can also puree this in a blender if you have texture issues in the family. We like it most smooth with a few very soft chunks.
I poured this into little round lunch containers and am going to send it to school with Nathan next week. I’m also planning to mix in some unflavoured calcium powder. We tried it with AFP Peptizyde which hides fairly well but this would only be a solution for immediate eating. You’d likely end up with apple juice by lunch time!
Apple Pudding. Who’d have guessed it be such a big hit?!?