Applesauce

Ingredients

• 2-1/2 lbs. apples (preferably early transparents, Northern Spys or Russets), washed, cored, and cut into quarters

Directions

Place apples in a saucepan and partly cover with water. Old apples require more water than new ones. Simmer the apples until tender. Put them through a food mill or ricer, or blend, skin and all. Return the strained apple pulp to the saucepan. Add enough sugar to make it palatable. Cook gently for about 3 minutes.

Canned applesauce may be seasoned in the same way. Sprinkle with cinnamon if desired.

Serve hot or cold. If hot, add 1 or 2 tsp. butter. If cold, add 1/2 tsp. vanilla or a few drops of almond extract.

When served with pork, add 1 or 2 tbsp. horseradish.

Variations

Combine 2 cups applesauce as cooked above with:

• 1 cup pureed apricots or raspberries, or
• 1 cup crushed pineapple and 1 tsp. finely crushed preserved ginger, or
• 2 cups cranberry sauce sprinkled with grated orange rind.