Homemade Applesauce
I’ve always liked applesauce. My wife loves to make applesauce. She also likes roast pork, which, of course, is a natural pairing. Often, there will be a lot of loose apples in the vegetable bin of the fridge that, rather than watching them go bad, she whips up into applesauce.
It is incredibly easy and requires very little in the way of a recipe: wash and cut 3-5 lbs of apples (macintoshes work well) into sixths, place in a pot with a couple of splashes of water. Bring to a boil and simmer until the apples are well cooked. Add a tsp or two of sugar if you need to. Puree in a Foley food mill. The skins give an appealing pinkish cast to the sauce and the texture is sublime–larger pieces than a puree but smooth.
She was out of town last night and I had the taste for the sauce. It was 8 and I didn’t feel like cooking or cleaning up, so I stopped at Whole Foods and bought some unsweetened organic applesauce. Ugh. Puree smooth, it was baby food without the fresh taste of apples. Now I’m left with most of the jar and wondering what to do with it. Sorry, my dear. I’ll never stray again.