Applesauce

I know I said I wasn't going to be "puttting by" foods; that I wanted to get my foods already prepared, just local, sustainable, and as organic as possible. So much for what I said.

I live in Connecticut and I come from New York. We make the best apples in the world in this region. I can't rationalize getting apples from New Zealand. Furthermore, Macouns (my favorite apples) have an incredibly short run. So what's a Locavore to do?

I gave in and got an OXO Good Grips Food Mill and set about making applesauce.

It turned out to be simpler than I expected. I cut a bag of the apples into sections and put them in a pot, skins, cores and all. I poured in about an inch of cider. I turned up the heat and covered the pot. When the apples were soft all the way through, I cranked them through the food mill using the medium grinding disc.

The applesauce really worked out! It was a lovely light pinkish color and tasted delicious. I did not add any sugar or spices. Just apples (and some cider).

Next step, buy enough apples to make enough applesauce for the equivalent of an apple a day until this time next year. Maybe I need a bigger freezer.