This is another fresh juice to combat a less-than-optimal condition you may find yourself in the morning after indulging. (Although that is not necessarily the condition that prompted us to make this on this particular occasion). Using the same juicer I described in the carrot juice blog, my wife made fresh apple juice (Fuji apples). The juice tasted divine but the process left behind a large amount of apple pulp (By-the-way, the amount of juice shown in the picture is significantly less than what was actually produced…I drank some before I remembered to take the picture).
My wife couldn’t bear to throw out the pulp residue so she decide to make it into apple sauce. She just transferred all the grated apple from the juicer to a pot. She put back some of the juice since it was a bit too dry and cooked it for 5-10 minutes. She added a small pinch of salt and a teaspoon of sugar to enhance the natural sweetness of the apple.
To me, apple sauce is not something I would usually eat since, in my mind, it definitely classifies as “baby” food. But this version of apple sauce was amazing. It had the bright fresh intense taste of the Fuji apples which we never achieved with apple sauce made the usual way. While the consistence was smooth it was irregular which gave it an interesting texture. We had this for breakfast. In addition to tasting great, it allowed us to self-righteously feel were doing something healthy. Of course, if you have a baby, this would make a good food for them too.