Applesauce

I was 32 when I started cooking; up until then, I just ate. --Julia Child

My latest organic box also included several different kinds of apples--Fuji, Golden Delicious, Gold Rush, and Granny Smith, and while I was tempted to make a lovely apple crisp or a luscious apple crumb pie, I decided to go a bit simpler and make some applesauce.  Growing up, this was one of my favorite childhood dishes...the smell of the apples simmering on the stove is terrific.

I cored and peeled the apples and diced them into 1/2 inch pieces.  Then, I put 2 TBS of water in a pot and  added in the apples, covered the pot, and simmered on the stove over medium-low heat for about 30 minutes, until the apples were soft and broke apart.  Then, I tossed in a cinnamon stick, put the lid back on and turned off the heat. I let it sit for about 10 more minutes, and stirred gently with a wooden spoon to break the apples down even more -- but I do like a few chunks.

I tried a spoonful: warm and the perfect balance of tart and sweet (the apples were ripe, so I didn't really need to add any sugar) with the slightest hint of cinnamon...the applesauce will be great with the pork loin I'm thinking of making for dinner, or I might just put it over some lovely vanilla ice cream instead.

If it lasts that long...

Yum.

xoxoxox