A is for Applesauce

For the next six months, roughly, I've challenged myself to come up with a literal alphabet soup of Basic Eating recipes.  Each of these is a framework for turning a basic ingredient into a vital condiment or main dish, usually with ease.  If you're new to the blog, make sure you click through the ingredients with links, as these will take you back to other posts I've written about them!  This week, I'm launching into applesauce at the same time that the Northeastern United States is launching into apple season.  We traveled to upstate New York for a family gathering over the Labor Day weekend, and found several orchards filled with laden trees, like the one in the picture.  What a better time to think about one of the ultimate comfort foods!

History: Put fire and apples together and you get applesauce.  So presumably this side dish has been with us for a long, long time!  At least since canning came about, I figure (before that, most apples probably went into cider).  Despite the fact that it's so common, applesauce doesn't have that many cultural connotations.  Probably the most well known are as an accompaniment to latkes and other potato pancakes.  It's also a traditional accompaniment to pork products in Germany and Scandinavia.  Vegans have co-opted applesauce as a butter/egg alternative for baking.


Main Ingredient:

Apples





Recipe:

1. Throw a large number of apples (figure one quart of applesauce per two pounds of apples) into a pot in relatively large pieces. Don't bother to core them or peel them. Any type will do, although many will add some tart ones to brighten up the flavor.

2. Add a bit of water, about 1/2" to the bottom of the pot and bring to a boil over medium heat, covered.

3. Simmer uncovered until the apples lose form. This can take a variable amount of time especially depending on your apples. Figure 15-30 minutes, with occasional stirring.

4. Send the apples through a food mill.  This inexpensive device is essential to making applesauce and most have a sieve for chunky and smooth settings.  If you object to additional kitchen accoutrements, rejoice in the fact that you don't have to peel or core apples if you use one.  If you have a stand mixer, many have attachments which do the same thing (usually called sieves or grinders).

5. (optional) Can your applesauce.  If you are doing this, make sure that you don't let things cool for step #4, and follow these very clear instructions from PickYourOwn.org.

Embellishments: One thing that homemade applesauce rarely needs is sugar.  But there are many things that can be added to literally spice it up.  Generally don't add more than a ground teaspoon of spice to a batch to start; if you're adding another fruit, try starting with a ration of four apples: one other fruit.  Here are some ideas:


Cinnamon



Cloves


Green cardamom

Chipotle chiles





Peaches





References:
1. Wikipedia
2. Bittman's How to Cook Everything