Really Easy Apple Puree Recipes

APPLE PUREE

Steps:

• Place all the ingredient into a heavy-based saucepan.
• Cover and cook over a low heat until tender (15-20 mins)
• Puree using a hand blender or food processor. (SEE NOTE 3)

HOW TO MAKE APPLE PUREE

Steps:

• Wash and peel your apples. You can use whatever kinds of apples you'd like for this recipe, although sweeter, less tart apples are typically better for baby food. Fuji and Gala apples are both sweet and cook great, and Granny Smith apples actually sweeten when you cook them. Although you're going to be removing the peel from the apples, it's best to wash them thoroughly first just so you start with a clean piece of fruit. After they are washed and dried, use a vegetable peeler to remove the skin. If you don't have a peeler, you can always use a knife. You can rinse your apples under water, or use a mixture of three parts water and one part vinegar. This will help to kill any bacteria on your apples. You can use as many apples as you like for this recipe. One apple yields approximately five ounces of puree, so you can plan accordingly.
• Core your apples. You don't want to include the apple seeds and tough core in your puree. You can core your apple by using a tool made specifically for this task, which goes through the apple and removes the entire center. If you don't have this tool, keep it simple and just use a knife. To remove the core with a knife, first cut your apple into slices. Then, grab each slice individually and trim off the tough part along the inner edge. Your apple slices don't need to look picture perfect. Just make sure you've successfully removed all of the core and seeds from the good "meat" of the apple. Make sure you do this part slowly and carefully, to avoid cutting yourself on a sharp knife or apple coring tool.
• Slice into chunks. By chopping up your slices into small chunks, you'll make it easier to eventually blend and mash together. Aim to cut your apple into pieces about the size of dice. Once you've washed, peeled, sliced, and chopped your apples, you've done all the prep work necessary for this recipe.

REALLY EASY APPLE PUREE

Steps:

• Wash the apples then peel, core and slice them.
• Place the apples in a large pan and then put in enough water to cover them up.
• Bring apples to the boil, then gently simmer for 15-20 minutes or until soft.
• Drain the apples, then, using a hand blender/ potato masher or spoon, mash the apples into a thick puree
• Place in the fridge to cool before serving.

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

POTATO APPLE PUREE

Steps:

• Place potatoes directly in microwave oven. Cook at 100 percent power in a high-power oven for 16 minutes.
• While potatoes are cooking, combine apples and onions, if using, in a 2 1/2-quart souffle dish with a tight-fitting lid. Remove potatoes from oven. Cook apples, covered, for 8 minutes if not using onions, or 14 minutes with onions.
• While apples are cooking and potatoes are still hot, use a paring knife to slip the skin from the potatoes. Pass potatoes through a food mill fitted with the medium disk.
• Remove dish from oven and uncover. Pass apples through the food mill into the potatoes. Using a fork, combine the potatoes and apples until mixture is smooth. Stir in salt and pepper with the fork.
• Place mixture in 2 1/2-quart souffle dish. Cook, covered, for 5 minutes to heat.

APPLE PUREE/APPLESAUCE & REAL APPLE JUICE (NO ADDED SUGAR)

Steps:

• Peel, core and cut apple into slices/chunks.
• Place slices or chunks into a pan with just enough water to slightly cover apples.
• Boil/steam until tender.
• be sure to check on the water level and stir.
• Drain juice.
• Mash apples with a potato masher to achieve a smooth applesauce consistency.
• Place into your choice of appliance for pureeing and begin pureeing.
• Add the reserved water as necessary to achieve a smooth, thin puree.
• Add cereal (if desired) to thicken the applesauce.
• The remaining juice is your pure apple juice.