Monday, October 22, 2012



In addition to my grandmothers stores of canned beans, beets, tomatoes, and pickles, and her cold cellar full of potatoes, carrots, turnips, and onions, she had a freezer with various sizes of applesauce.  There is truly nothing on a market shelf that compares with "homemade" applesauce.  Even after it has been frozen, it will still awaken your tastebuds and remind them of fall and the pure deliciousness of fresh apples all year long!

She may not have used this first "gadget" and I am not really a gadget person, but this kitchen tool is like magic!  Press down over an apple and toss your creation in the pot, minus the core if you like.

The amount of cinnamon and sugar you add is completely up to you.  For this batch, I used about 3 pounds of apples, maybe 2 teaspoons of cinnamon, and 1/2 cup sugar.  Some people do not add any sugar, some add a small amount of brown-- be brave and experiment.  

Add approximately 1/2 - 3/4 cup of water, just to cover bottom.  Bring to a boil, then simmer until desired doneness.  I simmered for 40 minutes.

Now my grandmother DID have this gadget!  And it too is a wonder!  You can place all your cooked apples, peelings, seeds (if you didn't use the corer above) in this and turn.  The peelings and other will remain in the top, your sauce in the bottom.  tip* -turn it backwards occasionally. 

Your finished product -- so delicious, it can be served as dessert!

Once you've started cooking with apples, you'll enjoy many apple concoctions-- pies, crisp, pudding, bread, cake, cookies, tarts, sliced as an appetizer alongside some gorgeous cheddar, top a salad with gorganzola and cranberries....

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