why buy it when you can make it yourself: part applesauce

We’re not exactly swimming in apples here, people, even though we’re supposed to be. We weren’t grabby enough at Wilson’s apple bins, and the two pounds and change of farm fresh Fujis is fading. Fading, friends.

I feel funereal from the fading flock of farm fresh Fujs.

So I made applesauce.

Also, and maybe I should “[rant alert]” you all again, but the girl I babysit just got braces and has consequently started on an applesauce kick, but those plastic cups of Motts applesauce have always freaked me out. A bit. Maybe it’s the texture, which resembles nothing so much as soggy cereal, possibly Wheaties, sort of chunky and lumpy. I used to eat apples every day when I was little (Every. Day.), and a spoonful of store bought applesauce — well, I’m sorry, but it doesn’t taste anything like apples.

So I made my own applesauce.

It’s incredibly easy. Peel and rough chop apples. Throw in a pot with a couple lemon peels and a cinnamon stick. Add water. Cook for thirty minutes then blitz in the food processor.

D

O

N

E

Does anyone remember the part in “Sleepless in Seattle” when Jonah, seven, says of his recently deceased mother, “I’m starting to forget her.” And Tom Hanks, alias Sam, alias Sleepless in Seattle, says, “She could peel an apple in one long strip. The whole apple.” Anyone remember? No? Then I will just tell you the story of when I was little and my dad made apple tarts or pies, and how he would always save the peels because I liked to eat them. Even if there wasn’t an apple attached. I was an apple fiend, I’m telling you.

Don’t say I didn’t warn you: applesauce should be made from apples, velvety smooth, and served warm. You’re welcome. Won’t you join me on my curmudgeon wagon?

Basic Applesauce

Ratio recipes like this couldn’t be easier. Observe:

  • 1 pound of apples
  • 1 strip of lemon peel
  • 1/4 cinnamon stick
  • 1/4 cup of water

Peel, core, and cut the apples into large chunks, about 8 pieces per apple. Put in a large pot with lemon peel, cinnamon stick, and water. Bring to boil, then reduce to simmer. Cover for half an hour, until the apples are soft and easily squished with a fork. Remove and discard lemon peel and cinnamon stick. Puree in a food processor or blender until smooth.

Makes 1 cup of applesauce

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