IT’S FINALLY APPLE TIME

When I started this blog, I came up with a list of possible names for it that tickled my fancy. Then I went to buy the domain name and the entire list was already taken. So it was back to the drawing board, but I was out of ideas. One day I was talking to my friend, Judy, and put the question to her. She immediately came up with “Too Many Apples”, because every September I am buried with the bounty from three very productive apple trees.

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One of my favorite things to do with fresh picked apples is to make applesauce, which is a snap if you use a food mill.

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Wash the apples.

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Cut them into quarters, removing anything that is ugly, but otherwise leaving the skins and cores on.

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Load into a large saucepan and add about 3 inches of water, then cover and bring to a boil.

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Lower the heat to a simmer and stir the apples up from the bottom every 5 minutes, until the apples break down and are completely soft, about 20 minutes. Using a slotted spoon, move the apples to the food mill, which you have perched over an adequately sized bowl.

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Keep adding apples to the mill until they have all been processed.

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Taste the sauce and add brown sugar, a good dose of cinnamon and a pinch of freshly grated nutmeg then stir to combine. Taste again and add more sweet or spice to your liking. Served warm, the applesauce is akin to a down comforter on a dark, stormy night, the essence of comfort in a mouthful.

HOMEGROWN APPLESAUCE

4 lbs of apples, washed and cored

1/4 cup brown sugar

2 teaspoons of cinnamon

1/4 teaspoon freshly grated nutmeg

If you don’t have a food mill, follow the same method but peel and core the apples then, when they have softened, mash them with a potato masher to your desired consistency.

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