Apple Boss

My Grandma Shirley made the best applesauce. It was a staple for her, and in my home it is as well. I make it each week, and it's one of the very few things we all like. The secret is using Cortland apples, as well as keeping the skin on during cooking. That's what yields the beautiful bright pink hue. I eat this as a snack every day. This makes great baby food (though my kids seem to have survived the jarred food they ate).  You'll pass out from how good your home will smell while this is simmering. 

JESScipe - Applesauce


15 Cortland Apples
6 quart capacity pot
3 cinnamon sticks
A full glass of water
A foley mill (essential tool)


Cut the apples into chunks. DO NOT PEEL. Place in pot. Pour in the glass of water. It's all you need.  Apples have a lot of water on their own.

 Place three cinnamon sticks around the pot, wedging them in amongst the apples. Sprinkle a little cinnamon on top. Not aggressively. Cover pot. Bring to a boil then lower heat to a simmer for an hour.

Faint from aroma. Look at old photos of your grandmother. Call her if she's alive. Whisper to her if she's not. Feel pride in continuing her legacy, even if you should have spent more time with her while she was here. Discuss that lingering guilt in therapy. Twice. Then forgive yourself since there's nothing more you can do except make this recipe.

Leave lid on pot on for 15 minutes, then uncover. Stir apples occasionally to release all the steam. Watery applesauce no Bueno.

Remove intact cinnamon sticks. Mash apples with a slotted spoon.

Spoon 🍎 mush into the foley mill, which hooks on to your large mixing bowl with two hooks. Mill should be securely fitted to bowl or you'll go nuts readjusting. Turn mill by hand. The blade will magically keep the skin on top whilst (needed to say this word) the mush falls through the holes into your bowl. It sounds annoying but it's fun! It keeps in a container in the fridge for about a week and a half. Stay tuned for next week, when we churn our own butter...