It was an ordinary day. Smelling that same smell that I wrote about just about two years ago to the day. Emanating from the kitchen where my dear wife is busy once again making one of her favorites .... homemade applesauce. I wrote two years ago about the benefits of eating applesauce so I could justify my obsession with the puree that I enjoy with most every meal, but also mentioned that I preferred the applesauce purchased at the grocery store rather than my wife's homemade applesauce due to it's tart flavor. After many told me I was "nuts," I gave her homemade treat another try and have begun to develop a liking for it. The last couple of times she has made it I mentioned to her that I should write a story to share with readers who might want to make it for themselves. Well, today she gathered all the essential ingredients together and said, "Go get your camera if you expect to document how I make this stuff." The easiest way to show you how she makes her treat is by photographs. She did mention that I should tell everyone that her applesauce is made from a recipe that comes from Brent Newsom that is published in a cookbook by Ina Garten. No matter whose recipe it may be or in what book it may be found, it is very good as well as good for you! So, follow along with my visuals and give it a try if you care. It was another extraordinary day in the life of an ordinary guy.
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Peel, core and quarter: 3 pounds of Granny Smith apples (6 to 8 apples) and 3 pounds of sweet red apples such as Macoun, McIntosh, or Winesap (6 to 8 apples). Carol used McIntosh today, but has used a variety of red sweet apples in the past.
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Zest of 2 large navel oranges.
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Zest of 1 lemon.
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Juice of 2 large navel oranges.
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Juice of 1 lemon.
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1/2 cup of light brown sugar.
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| 1/4 pound unsalted butter. |
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2 Teaspoons of ground cinnamon.
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1/2 Teaspoon ground allspice.
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All ingredients in a deep Dutch Oven or similar pan and place in the oven.
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Bake for 1 1/2 hours @ 350 degrees, or until all the apples are soft.
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The smell will be heavenly as the finished result will look like this.
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Mix with a whisk until smooth.
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Serve warm or at room temperature. I must admit that I like mine cooled.
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