The easy way to turn this
I LOVE apples, at least I love most of them. They’re one of my favorite fruits. I like their texture, their shape, their color. I like the way they smell, the way they feel in my hand. And I love the fact that, in Vancouver, at almost any time of the year, I can buy six or seven different kinds of apples. If you know me, or you’ve been following me on this blog, for me food is almost all about texture. So the two kinds of apples I don’t like are Delicious (too mushy) and Granny Smith (too sour and hard). That’s not to say that I don’t buy Granny Smiths because I do, though it’s mostly because they’re so beautiful and sometimes I buy them as a decoration when I’m having company over. They’re a beautiful pop of color. I NEVER eat them.
But because I’m an apple addict, I often buy way too many apples. I might buy Granny Smiths that I wouldn’t eat under any circumstances, or I may be unable to decide between Galas or Honeycrisps or Fujis or Braeburns or Jonagolds, but I seldom, if ever, buy McIntoshs, too hard for me. So when I buy so many apples that even I, as an addict, can’t eat them all and they get too soft to enjoy, I turn them into applesauce. This recipe is so easy, I can do it in my sleep.
Easy-peasy applesauce (aka how to use up your too-soft apples)
Whatever apples you have in your house (4, 8, 12?)
1/2 tsp cinnamon (if you hate cinnamon, don’t use it)
1 pinch of nutmeg (again, if you hate it, don’t use it)
1/4 cup water
Sugar, brown sugar, honey (I suspect you might need this if you’re using Macs or Granny Smiths as they’re quite sour, otherwise, probably not)
Peel, core and slice the apples.
Put them in a microwave safe bowl.
Add in the water, cinnamon, and nutmeg and mix them up.
Microwave on HIGH for 10 minutes. Stir the apples, then microwave again (without the lid) until apples are soft (depending on the number of apples, somewhere between 4 and 8 minutes).
Take your potato masher and mash them up, then, while the mix is till hot, add sugar if you need it. Let it sit until it’s at room temperature, then refrigerate or freeze.
And no more wasted apples.