Applesauce Now Appearing in the Proper Blog!

Applesauce: by popular demand! (mainly Marc)

I realized that I hadn't posted much lately, and now for the second time, Marc is asking for my applesauce recipe.  I decided it might be best if I just post it on this blog and it can be accessed whenever someone wants it. As a note: it is very important to use MacIntosh apples.  The only other ones I found that substitute well are the Paula Reds, which imbue a pink color to the sauce from the skins (the pigment appears to be heat stable).  I think macouns might also be used.  Fortunately, MacIntosh are about the most common apples out there.

1 bag of MacIntosh Apples
Water
Sugar

Wash the apples, then cut them into quarters and throw them in a large stock pot.  (don't bother with seeds, stems or skin removal).  Add enough water from the faucet to be about 1/2 to 1 inch in the bottom of the pot.  Put it on the stove and bring it to a boil, covered.  When it starts to boil, turn it down to medium high and stir.  Wait about 3 minutes and stir again.  If the apples are starting to soften, turn down to medium.  The more it boils, the lower you want to turn it, and you want to stir it from time to time to keep it from sticking and burning.  When all the apples seems to be engaged in cooking and it's nicely bubbling, turn down to low and let it simmer covered for 15-20 minutes.  The apples should look all puffed out and grainy and be very soft.  You can turn off the stove and let them sit on the burner to cool down for a half hour.

After they're a little cool and definitely soft, pour into your applesauce mill and grind into another pot (find one you can comfortably attach the mill to).  When you've gotten as much apple out of the mix as you can get, discard the rest and immediately rinse the mill (otherwise clean-up is a bear).  Start by adding 1/2 cup of sugar (or pourable splenda) and stir in completely.  Taste test and adjust the sugar upwards to taste.

The end.