Did I mention all the apples? Two bushels, to be precise. A lot of apples. I haven't had the circumstances to do a big pie-filling freeze like last year. Instead, most of the preserving I've been doing is in the form of applesauce. Because it's easy, no details need be precise, and most especially because it's easy to make over a long period of time. Say, for example, that I start peeling apples at 9am and get interrupted or distracted approximately four dozen times. When I return to the project four hours later...it's still pretty much good to go! That's an essential to the kind of cooking happening around these parts lately.
So...after many days full of applesauce-making, I do think I've found the perfect recipe. It is as follows:
:: one volunteer to start the washing
:: one very strong boy to peel the apples
:: or to head straight to the cutting...depending on the chosen method of the day
:: one to prepare the pans (bundt pan optional)
:: one little miss to motor the mill
:: one monkey on the back
:: a caged, carrot-eating cougar named Cathy to enforce stove-top rules
:: one kitchen band for good tunes
:: and one to spin the records (so to speak) when the band goes home
:: and a proper taste-tester, but of course
Add all of that together and you're guaranteed a whole lot of yummy applesauce, not to mention a very good day. Best enjoyed in front of the seasons first fire. (With just a bit of ice cream on the side.)
{In other words? Wash, peel, core and cut into eighths. Place in pot with just a bit of water. Add cinnamon or whatever else you desire. Cook, covered on low until it's just how you like it. Easy peasy. Sometimes I get lazy about the peeling and put it through the food mill at the end to get out the peelings. It all depends on who's in the kitchen!}
