Sustainable green applesauce

By tixrus-2

These are early transluscents that aren't quite rip from our tree. They don't keep, as eaters they are kind of mealy unless you get them in the ten minutes between too green and overripe, and they make mushy pies. They are great as dried apples, and they are awesome in smoothies and applesauce. Here is a way to use the peel (the most nutritious part) without those nasty little peel flakes. I know they are organic!

Ingredients

• as many apples as you have on hand
• cinnamon to taste
• sweetener to taste
• water

Preparation

Step 1

Quarter the apples, core, and cut off any nasty bits but otherwise leave the peels on. Put in blender with enough water to liquify. Liquify. It comes out a beautiful green color but starts to turn brown immediately. Cook until slightly thicker. Add cinnamon and sweetener to taste. I use a mixture of agave and stevia.