Saturday, November 28, 2015
When I was a kid, my grandmother would save some of the Thanksgiving/Christmas cranberry salad for me because I loved it. It had cranberries ground in an old-fashioned food grinder and mixed with jello, probably sugar too. Topped with whipping cream.
I was thinking of that today when Aaron was enjoying applesauce. Not exactly left over, but extra that I made for him because he loves it. He calls it G B Applesauce, for Gran B applesauce.
It's pretty easy to make. My directions are a little vague, and the applesauce is never quite the same two times in a row. I usually use about 8 or 9 pounds of Granny Smith apples, although if I have some other apples hanging around I might put those in too.
Peel, core, and slice the apples and put them in a large pot. Put in about a cup of water, cover, and bring the water to a boil, then turn it down low enough to just maintain the boil. Stir with a wooden spoon every five minutes or so, adding more water when there is just a little left.
When the apples are soft enough to mash, turn off the heat and mash them with a potato masher. Don't worry about getting it all perfectly smooth. Add about a cup of sugar.
Take out a bit and taste when it's cool enough, adding more sugar half a cup at a time if necessary. It probably will be necessary.
And that's it. If this makes more than you need, just freeze some. I always make applesauce for holiday meals, freezing it ahead of time.
The secrets, I think, are to use a firm apple and as little water as possible.