close-up photo of H. Weal, co-author of The Weal MealIn an effort to eat more healthfully, I’ve removed sugar from some of my recipes. This simple chunky applesauce recipe is an early success, as it rightfully makes apples the star of the dish by taking advantage of their natural sweetness. After making this dish, it always bothered me to just throw away the apple peels, because it seemed like a waste of food. (Probably because I was horrible at peeling back then and took off too much of the apple along with the peel! Anyway…) With a quick web search, I learned that the peels could be made into a tisane (herbal tea). Check out the Notes & Tips section below for a recipe for that too! — H. Weal

INGREDIENTS
2 pounds apples (about 5 medium)
1/2 teaspoon chai spice
1/2 cup water

TOOLS
cutting board
peeler
paring knife
2-quart pot
measuring cups and spoons
cooking spoon

METHOD
1. Peel apples, cut into small bite-sized chunks, and remove cores.
2. Combine chopped apples, chai spice, and water in pot over medium heat.
3. Cook until apples are tender and water is nearly gone — about 30 minutes.
4. Stir and mash apples until they reach desired consistency.

NOTES & TIPS
• The apples will hold their form after cooking, so stirring is necessary to turn them into a sauce.
• This recipe is a delicious way to use up mealy or bruised apples.
BONUS RECIPE: Apple Scrap Tea: Combine the scraps from 2 pounds of apples with 4 cups water in 2-quart pot over medium heat. Cook until boiling. Strain. Sweeten as desired. Ready In: 15 minutes. Servings: 2.

READY IN
1 hour

YIELD
3 cups (6 servings)