Friday, September 23, 2011
Last Saturday our whole family was wearing plaid. I guess it's true that slowly overtime a close family begins to look alike, dress alike, and act alike. All three of us were decked, head to toe. The funny thing is we didn't even know that we looked like a Sears family portrait until almost everybody at the farmer's market commented on it. But hey, it's fall. So over at the Waldman house we'll be wearing plaid and eating apple sauce. Care to join?
The story behind this recipe comes at the perfect time as my monumental 3-0 birthday is just weeks away. I emailed my grandmother for her famous apple sauce recipe and this is what she sent:
So, it is great fun to remember how I developed my particular "style" of applesauce. I had come to
Worcester right after you were born to admire my first Grandchild and help out, and it being apple season, I decided to make some applesauce. I had always used a "Foley Food Mill", one of those metal sieves, with a turning handle, pushing the cooked apples through to make the kind of puree that is good for babies (and you were still very much on only breast milk) but not all that appealing for adults.
I decided to simply cut apples into quarters and cut out the core part, leaving the skin on. (For 3 pounds, this took less than 10 minutes) and it having been such a success 30 years ago, I've been doing it this way ever since.
Put about 3 pounds of apples (my favorite continue to be Macintosh) in a big kettle with no more than a cup of water, the cover on, simmered for 10-15 minutes,so they get pretty well cooked through but not really mushy, long enough that the skins have definitely separated from the apple part.
Let them cool.
Then, using your fingers, the skins will pull right off the apple pieces, and you will have a nice pink sauce, with the apples looking like they do in an apple pie that hasn't been baked too long. This takes about 10 minutes.
Add about 1/4 cup of sugar (if you want it sweeter) and enough cinnamon to give it a nice cinnamony touch (just shake a little on and stir and taste. )
It is delicious while still warm, but is best store in the refrigerator, and it won't last long.
*The only edit I made was to throw a cinnamon stick in with the simmering apples.