For the Juice of It!

A useful suggestion: while making homemade applesauce this fall, simmer the chunked up apples in more than the necessary amount of water. Then before mushing the apples into applesauce [thanks for the potato masher, mom!], carefully use a soup ladle to separate the extra juices from the apples. Freeze the juices for the coming winter months.

Uses for the juices: combine with the water when making instant turkey stuffing; purely natural baby juice - already watered down perfectly; add it to your store bought fruit juices for an extra bit of flavor and nutrients; add it to sauces when cooking with pork; use in fruit jelly recipes in place of water, or even juice concentrates (when making with less sugar, which can be reduced in some recipes with certain jelling agents); add to mulled cider recipes.

Tip: do not add any sweeteners or spices to the apples before removing excess juice (unless desired, depending on purpose of juices). If sweeteners and spices are to be added, leave enough juices to allow for continued simmering after adding them.