Last week I made applesauce out of the bruised apples. My friend Mary Arlin gave me a super-easy recipe years ago and I've been dying to use it.
It's basically the same recipe as the one I use for tomato sauce. Just put the whole fruit in the pot (cutting off any bad spots first, if there are any, or the tomato ends), put the lid on, and cook. I don't really know how long, but I put it on the stove before lunch and checked it after I ate and the apples had already burst so I figured that was long enough. Afterwards, pluck out any apple cores, put the mush and skins in a food processor and blend.
My homemade applesauce was a big hit and hardly any work. Next time I have an excess of tasty apples, I will definitely do it again.
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