Monday, November 23, 2015

FEED YOUR FACE: Applesauce

Just about every body likes applesauce. You can have chunky or smooth. I like both. I always looked forward to help make some fresh applesauce. I like applesauce year round, but we made a big deal out of it come holiday time.

Pappy really liked applesauce. He could eat his weight in applesauce. It took my sister and I awhile to figure out why. We never, ever, saw him eat a apple, ever. And the reason why was because . . . he had no teeth. He could gum a good steak to death, but could not bite into a juicy apple. 

He claimed that home made applesauce was way better than the stuff you bought in the store. 'Course, that never stopped him from eating a whole big store-bought jar of applesauce in one day. So here is a recipe for making your own applesauce.


APPLESAUCE
About 4 pounds of tart apples (or your favorite kind)
1 cup sugar 
3/4 teaspoon ground cinnamon

Peel, core, and slice the apples thinly.

In a large Dutch oven (or other big pot) mix sugar, cinnamon, and your sliced up apples. Let stand for about 40 minutes or until juices start to form. Stir once or twice.
Cook over every low heat till very juicy, about 15 minutes or so.

Continue cooking now over medium heat to desired thickness, stirring often.

Cook around 20 minutes or so for chunky style applesauce, or 30 minutes or more for smooth style applesauce.

Makes about 5 1/2 cups or so.

It's not hard to make. I remember having fresh applesauce one time out on the ranch when we had to round up cattle to take to fall pasture. Old Joe fixed up a bunch of fried pork chops with some green beans and fresh made applesauce. We didn't have a chuck wagon, but we had Old Joe's old Willies pickup truck. It was set up kinda like a chuck wagon. You've never seen such a collection of pots 'n pans and Dutch ovens, and all kinds of food stuffs packed up on this old truck.

It was some good eating. So make some applesauce and surprise your family when you tell them you made it your self. Enjoy and FEED YOUR FACE!   

No comments:

Post a Comment