Bunch of Bad Apples Applesauce

As I promised, I am back this week with a recipe to use all those fall apples taking up space in the kitchen and causing your pantry to smell of rot.  A few weeks ago my roommates went apple picking without my supervision and came back with 25 lb of apples, but only one of them eats apples.  Back to today, I have a huge pile of apples sitting in the kitchen starting to go bad, even after an apple pie was made.  My first thought to use up these mushy fruit is applesauce.  Since the apples are cooked and do not need to retain their shape, like say apple dumplings, apple sauce is the perfect recipe to not let apples go to waste.  It is a warm, soft, sweet, and tantalizing dish that can be served hot or cold for breakfast, lunch, dinner, dessert, or a snack.  It is a comfort food that immediately takes me back to my childhood when my mom would so often make me applesauce to fit my picky appetite.  I remember sitting at the counter with her while peeling apples on our old mechanical contraption that peeled, cored, and sliced them simultaneously.  Even the smell of applesauce takes me back to the golden childhood years, and sometimes that is a much needed feeling.  Store bought goop won't do; only homemade will satisfy this craving.  However, this recipe has an adult kick: whisky.  So on this rainy afternoon, I took the time to make fresh applesauce for lunch before returning to work.

This recipe is incredibly simple, yet rewarding.  All you have to do it peel, boil, and mash the apples.

• 3 lb of apples peeled and rough diced (use a variety of Gala, Fuji, Grannysmith, Golden Delicious as they provide the perfect combination of flavor and textures)
• 1/2 c sugar
• 1/2 c brown sugar
• 1 Tbl cinnamon
• 1 tsp nutmeg (fresh grated please)
• 1/2 tsp salt
• juice of one lemon
• splash of whiskey at the end
• optional: raisins, all spice, apple cider instead of water

Put the apples in a large pot and add water to almost the top of apples.  Add sugar and bring to a boil.  When soft, mash apples to desired consistency (I like mine chunky) and add the rest of the ingredients.  Season to taste.  Eat warm or chill for later. Enjoy.