Apples to Apples

Back in October, during our 75-pound-apple-canning, attempted-thumb-removing spectacle, I did wonder a weensy bit what in the world we would do with all that fruit. One can only eat so much apple-cinnamon oatmeal.

That was before discovering homemade applesauce — easy to make, and one batch lasts a week around here. It’s become our staple dessert in the old lunchroom. Way better than chocolate pudding with an attitude.

Even if you don’t have pre-cooked apples, give it a shot using fresh. Just peel, core, and cook for twenty minutes or so, until soft. Then pick up the recipe rightcheer:

Homemade Applesauce

  • 3 pints of cooked apples — peeled, cored, and drained
  • pinch of cinnamon
  • 3 tablespoons honey

Place apples in a pot, and cook over medium-high heat for 5-10 minutes, until soft. Crushinate using a potato masher. Add cinnamon to taste.  Mix in honey. Cool and enjoy with graham crackers.

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