Apple Sauce

Apple Sauce

For the last week or so, my mother’s friend has repeatedly inundated us with Golden Delicious apples from her tree. And as long as the grocery bags of fruit keep entering our kitchen, I will keep making my favorite simple fall dessert — fresh apple sauce from scratch. It’s a whole different animal from the supermarket jarred variety, as chunky as you please and tasting of freshly cooked fruit and cinnamon.

This apple sauce tastes quite bland when piping hot, but then develops a nice flavor when allowed to chill in the fridge for a few hours. Eaten cold with a dash of good cinnamon, it is a fine and simple way to celebrate my favorite autumn fruit.

Apple Sauce
2 lbs. peeled and cored Golden Delicious apple chunks (about 6 medium apples)
2 C. water

cinnamon, for sprinkling on top

1. Put the apples and water in a large soup pot or high-sided skillet over high heat.

2. When the water begins to boil, turn the heat down to medium and simmer, covered, for 5 minutes.

3. Turn off heat and let stand, covered, for another 10 minutes.

4. Use a potato masher to mash the apple sauce as much as you prefer. Let cool to room temperature, then refrigerate. Serve chilled with a dash of cinnamon.