In article >,
tert in seattle > wrote:

> I have apples
>
> now what?

Depends on how many you have and what you want to do with the sauce and
what type of sauce you want. You'll have better luck with apples
designated as good for cooking. Macintoshes will turn to sauce while
you look at them.

If you've "some" apples and you want to make applesauce to use within a
week or so, peel and core them and cook them until very tender, then
mash. Personally, I recommend cooking them in a 2-quart Pyrex measuring
pitcher in the microwave, covered, for about 5-10 minutes, stirring once
or twice to rearrange them. You won't need to add water and they won't
stick and burn because of not much liquid in the pan. If you want
thick sauce, drain off the resulting juice before pureeing (if you want
smooth sauce) or mashing (if you want chunky sauce). If you want
soupier sauce, leave the juice in when you puree or mash. Season to
taste -- cinnamon, sugar -- or don't. Eat it. Or refrigerate it for
up to a week.

If you want to do something else with it, let me know.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007