Apple puree
This homemade apple puree is an excellent first food for babies, but beyond that it is great for children of all ages and useful as a sweetener and/or egg replacer in so many baking recipes.
Nutrition Facts
Ingredients
Instructions
Peel, core and slice the apples
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Continue Reading at Mykidslickthebowl →Chef's Notes
This recipe will yield approximately ¾ cup. You can easily increase the quantities of apple and water to make a large batch.
Choose a sweet apple variety then you won't require any additional sweetener in the recipe: Pink Lady, Ambrosia, Sweet Tango, Jazz, Royal Gala
Don't use too much water, I know it may seem like not enough, but the apples will release quite a bit during the cooking process.
If you are blending the apples while still hot, be sure your blender/processor can be vented. Hot foods should not be blended in a sealed blender (like a bullet-style blender) as the pressure can build and may cause an explosion.
Homemade apple puree can be stored in a clean air-tight container or jar in the refrigerator for up to 4 days.
Freeze leftover apple puree in ice cube trays for up to four months so that you can use it easily in future meals and recipes.
The following spices/flavourings can be added to the apples before cooking
Cinnamon
Ginger
Nutmeg
Vanilla extract
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