October 27, 2011

Missouri-Style Applesauce

In true Midwest spirit,  LP and I went apple picking last weekend. We drove her empire-red Volvo north, escaping the city via the George Washington Bridge. New York can feel so grey these days (when you begin and end your days underground and the light grows short) but it was perfect along the Hudson , trees golden and red. Surprised by the expense of the half bushel we purchased, LP and I were determined to get our money's worth! We stretched the plastic bag and stuffed it so completely with Golden Delicious, Macintosh, Empire, and Red Rome that we had to fashion a device to help waddle the load to the car.

Those 60-some apples are now our burden and are sneaking their way into every dish in our shared and dimly lit kitchen. They have also taken center stage in this delicious applesauce stuffed into crepes made by LP (Kansas City's finest!) last Sunday. I'm convinced that you can throw anything into applesauce and it will turn out deliciously, but here's an idea for a recipe for those of us who never have cinnamon sticks around!

4 lbs cooking apples (cored, diced, with peels)
2 strips lemon peel
1/4-1/2 cup brown or white sugar (or a mix of both)
2-3 tsp cinnamon
1/4 tsp nutmeg
1 cup water
pinch of salt

Combine all ingredients in a large soup pot. Cover and bring to boil. Reduce heat to low and let simmer, covered, stirring occasionally for 25-30 minutes. Remove any lemon peels or cinnamon sticks and mash with a fork or potato masher.


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