As I finish off my little nightly bowl of Grandma’s homemade applesauce, I am writing another applesauce post.
Yes, I know! Why, oh why, do you need another homemade applesauce recipe when I already gave you the perfect one?
Well, let me tell you. I accidentally figured out and even easier way to make applesauce, if that is possible.
When I was making the applesauce the first time this season, I cored and chopped the apples, just like in the last post. Put them all in the pot with a little bit of water. It was cooking away in the pot. I was stirring it every once in a while. I was being applesauce ninja, if there is such a thing.
I was so impressed with myself. I was APPLESAUCE NINJA!
Oh, and then the ninja was… well… NOT a ninja.
I looked in the pot, and I noticed the peels were still on the apples. UGH! Turn in my cool, kick @$$ black outfit. Dangit!
Applesauce does not cook long enough to mush the peels with a potato masher. Yeah, the apples mush. With lots of longs green, red and yellow peels floating about. Not really applesauce.
Um, what now? I’m not throwing it. That would be silly.
Do I strain out the peels? But I like the taste of the peels. How do I get the peels to be… applesauce-y?
Oooooooooooo. Look at that food processor over there. Duh!
So, out goes the chunky applesauce. In comes the creamy smooth applesauce.
So, that is what this post is. An even easier way to make applesauce since you don’t even peel that apples. But you have to like creamy, smooth homemade applesauce. I prefer chunky. But smooth can be nice, too.
Um, did I switch to talking about peanut butter?