I remember making applesauce in fourth grade for a school presentation. I also remember it not being that difficult. "The Bible" confirmed my thoughts. According to the Joy of Cooking, applesauce really shines when you make it with 2-3 different kinds of apples. I chose some Cortlands and McIntoshes from the bags. Also, it said that peeling was optional. After cutting and peeling Cortlands for Apple Crisp, I was all about not peeling them!! Next is simmering them on the stove with a little cider for 20 minutes. Done. Add some sweetener. either 1/2 cup sugar or some honey. I opted for sugar, but my kitchen was such a disaster, I didn't have any more measuring cups. So I did a Rachael Ray and "eyeballed it." Adding some spices next. I whacked at the apples with a potato masher (love those multitaskers!) and then realized that the sauce needed to go through a sieve to get rid of the peels. Brian and I tried and tried....we pushed as much sauce through an old colander as we could. The end result? Delicious and soooo satisfying. It certainly beats the pants off the jarred kind!
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