Naked applesauce...ok, I broke down and sprinkled in some cinnamon.
Once again, my friend and co-worker, Brenda, was kind enough to bring me some produce....this time some apples. I'm not quite sure where she got the apples (and I'm not asking--lol), but I was happy she shared some with me. The thing is, while these apples were tasty--crisp and tart/sweet--they were pretty ugly.
When life gives you ugly apples....make applesauce!
I managed to eat a few...really who cares what they look like? Still, I had several left and, while I am the queen of naughty desserts (stay tuned for the Apple Crack I plan to make), I was coming down from a sugar high when I decided to make some good, old-fashioned applesauce. Seriously, there is no recipe for this....just follow along.
Rinse off your apples. I'm not going to peel these...just make sure to use organic apples if you don't. Your local apple orchard may just sell you some of their less-than-perfect apples for a good price. It doesn't hurt to ask.
Cut off any real icky spots (no worms, please) and then just quarter the apples and put them, seeds and all, in a large saucepan. The water from rinsing them is probably all you need, but if your apples aren't very juicy, add a tablespoon or two of water to the pot.
Now, put a cover on the saucepan and place the pot over medium heat. Let the apples cook (add a little more water if it seems that they are scorching) until they are fork tender, 15-20 minutes. They will smell awesome.
This is a food mill. They cost about $25 and come in handy for many things. I like to put roasted tomatoes through the mill for excellent tomato soup.
Add the cooked apples to the food mill and turn the crank clockwise and then counter-clockwise several times (this gets all the pulp out of there and leaves behind the skin and seeds). Depending on how many apples you have, you may have to batch this out.
Stir in a bit of cinnamon, if you like. It really doesn't need sugar--trust me. The sweetness will really depend on the kind of apple you use. Try Golden Delicious if you like it sweeter.
What kind of apples should you use? Shoot, I wasn't even sure what kind I had--I'm thinking they were McIntosh--but use a good cooking apple. Haralson, Honeycrisp. McIntosh, Golden Delicious....the possibilities are endless. If you are into canning (I don't have a clue how.. plus I made a fairly small batch), go ahead and do it while the sauce is warm. I like to eat it while it's warm...
Yum...peanut butter on raisin bread toast with warm applesauce.
How do you eat your applesauce?