apple sauce

The Kitchen Witch

February, 2016

The Magic of Applesauce

Applesauce is so easy to make I honestly don’t understand why anyone ever buys the stuff they sell in the supermarket. The last time I ate any of that – um – substance was several years ago, and it was in a bag of food I got from a food pantry. It was so bland and watery that I couldn’t even tell that it was made out of apples. I refrigerated it and eventually used it in a cake.

I always have apples in my house. An apple is the perfect snack. And apples work so well in pies, kuchens, coffee-cakes and other baked goods. It’s also the side dish for many pork entrés and works perfectly with potato pancakes. I often eat it for breakfast with my oatmeal. Naturally, I always have applesauce on hand. Here is how it’s done.

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First you have to peel and chop up the apples. I was making a major amount this time, since I had a lot of apples that were getting really soft. But generally I use 4-6 apples and put them in a quart pan and then cover them with water and a dash of salt.

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Apples float. They’re not heavy like potatoes. So when you add the water, they’re going to be on top of the water. Just take a spoon and press them down into the water. Put the heat on high and bring the water to a boil. Then turn the heat down and let them simmer.

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The beauty of making your own applesauce is that you can make it as sweet or as spicy as you want. I prefer brown sugar and cinnamon in my applesauce, but if you like white sugar, then use that. If you like nutmeg and cloves, then throw that in. Do it differently each time! Experiment! A kitchen witch plays with her food!

Your kitchen – your entire home – will smell heavenly when you are making applesauce. It is one of the very best aromas in the world. Talk about creating a magical atmosphere in your home! You have to simmer applesauce for a good long time, since you have to reduce the liquid – let it boil off – and create the syrupy sauce. If you want a smoother sauce, take a potato masher and mash the apple chunks.