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.
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.
Wash the apples.
Cut them into quarters, removing anything that is ugly, but otherwise leaving the skins and cores on.
Load into a large saucepan and add about 3 inches of water, then cover and bring to a boil.
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.
Keep adding apples to the mill until they have all been processed.
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.
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.