Applesauce

   

Who knew home made applesauce could be so good? I took a spoonful to taste it and about a 10 spoonfuls later, I finally decided it didn't need any adjustments. I had to hide it from myself. I made it to use in my Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting and at the rate I was "tasting" it, I wasn't going to have enough left. It was made with the above mentioned cake in mind, but I can imagine it would be delicious on top of granola with Greek yoghurt  for breakfast, or with a swirl of hot custard for dessert. A versatile little recipe indeed.

Applesauce
from Smitten Kitchen

2kg apples, peeled and cored (I used a mix of Jazz, Sundowner and Granny Smith's)
4 strips of lemon peel
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 cup water

Peel, core and chop your apples into large chunks, about 8 pieces per apple. Put all of the ingredients in a large pot and bring to a boil. Once boiling, reduce it to a simmer and cover the pot. Cook for approximately 30 minutes, or until apples are quite soft, so soft that you can squash them with the back of a spoon. Take out the lemon peels and whole cinnamon stick, if you used one, and let it cool.

Purée in a blender