Applesauce

I made the yummiest fresh applesauce the other day. It was so easy and it tasted so much better than anything you can buy! Here's what to do:

Start with 4-8 apples. After washing core and slice the apples into quarters. Leaving the skin on during cooking gives the cooking water more nutrients. Place them in one layer in a saucepan with a steamer basket. Fill with enough water so that water is below steamer basket and not touching food. Steam on high with lid on saucepan for about 10-12 minutes. Test apples to see if they are done by piercing with a fork. Apples are done when very soft and easily pierced.

Let apples cool in pan with lid off until easy to handle. Scrape flesh out of skin and puree in blender or food processor until smooth. Add some of cooking water to thin out to consistency desired.

Store in airtight container in fridge for up to 4 days, or freeze to make food cubes.

Age - An excellent first food, 5 months and on

What to look for - Use milder apples with no dents or bruises like Golden Delicious or Rome (Green apples are too acidic for new eaters)

Yield - 8 apples will make 10 servings (serving = 2 tablespoons or 1 frozen food cube)

Nutritionally Speaking - Apples provide Vitamin C, Potassium and Pectin (good for soothing an upset tummy or diarrhea).