4 pounds apples (skins on), washed, cored, and cut into 1-inch pieces
1/3 cup water
Simmer apples, covered, in a large saucepan with water until tender, about 10 minutes.
Transfer mixture to a blender. Working in small batches, blend until smooth. Pass through a fine sieve.
For a coarser texture, pass apples through a food mill, or pulse in a food processor.
Fill 1/4-cup plastic containers or ice-cube trays with puree.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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