Its fair to say I am not always working on art/jewelry. Ok...its fair to say that I am OFTEN not working on art/jewelry and find many other things that fill the hours of my days.
For instance, yesterday after we finished school Sam and I made applesauce. Ok...I made applesauce while Sam handed me apples and talked non-stop. He says he was keeping me company .
Here are my simple directions for Chunky Applesauce, healthy enough to serve as a side dish, delicious enough to fill the role of dessert.
* A note on apples* I used "seconds' (that is to say, the less than lovely apples that cost 1/2 the price and taste just as good) from my local orchard here in Southern PA. An equal combination of sweet and tart varieties produces the best tasting sauce in my opinion.
Apples (or 1/2 and 1/2 pears and apples)
water or apple juice
nutmeg, sugar to taste (opt.)
1. Wash, peel and core apples. Cut into large chunks and place into large stock pot.
2. Add just enough water or apple juice to cover the bottom of the pot and heat on high until the water begins to boil. Stir, turn heat to low and simmer, stirring often. Add more liquid as needed in small increments. (You want just enough to cover the bottom of the pot so that the apples don't burn.)
3. When the apples begin to break down a bit add a little cinnamon. Stir . Taste. Add more cinnamon, nutmeg or white or brown sugar to your liking at this point.
4. Stir. Simmer. Stir. Simmer.
5. Depending on how many apples you used and how small you cut them this will take anywhere from 45 mins. for just a few apples to 2 hours for a stock pot full. You can help the process along after the apples soften by using a potato masher however my family prefers chunky applesauce (as the title suggests) so I don't do a lot of mashing. Continue to simmer until all apples are soft and saucy.
Serve immediately or cool and freeze. I usually use a 1/2 bushel of apples that makes us 18-20 cups of applesauce.
As a side dish...Serve warm or cold.
As a dessert...Use as the fruit base for an easy apple crisp or simply serve warm with vanilla icecream.