FoodBanter.com - View Single Post

tert in seattle

writes:
>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.

thanks Melba and thanks to all who replied, even the joke replies
that weren't actually funny -- you still brightened my day :-) :-) :-)

FYI here's my method: take 1 part Braeburns and 1 part Granny Smiths,
core, peel, and quarter, put in a saucepan with enough water to
cover them, simmer covered for an hour or so, stirring occasionally.
Maybe uncover or partially cover towards the end until the desired
thickness/flavor concentration has been achieved. No need to stir
constantly. I like it chunky.