Applesauce

This is probably the easiest, most self explanatory recipe ever, and I am sure most of you have done it before.  Even better, its also very versatile.  You can change it to your liking to whatever flavors you like, and it's still done in only 20 minutes!  Sometimes I just use apples and water, sometimes I add cinnamon, sometimes I add brown sugar, and sometimes I even use apple juice as the liquid to get it going.  This is the basic recipe, and then I will give a few variations of my liking.

Apple Sauce

6-8 apples of your choosing, peeled, cored and sliced
1 c water

In a large pot, combine apples and water.  Over medium high heat, bring to a simmer.  Continue to simmer til apples are soft and water and juices are comined as one.  Blend in your blender or food processor til smooth. Store in an airtight container for up to 4 weeks, or freeze for up to 1 year.

Variations I like:

Cran Apple Sauce

6-8 apples, peeled, cored and sliced
1 pkg frozen cranberries
3 tbsp brown sugar
1 tsp cinnamon
1 c water or apple juice

Same process as before--Bring to a simmer, cook until apples and cranberries are softened (usually the berries will burst), and then blend til smooth in your blender.  It's a bit more tart, but really tasty.  Storage time is the same as regular applesauce.

Apple Pear Sauce

6 apples, peeled, cored and sliced
2-3 pears, peeled, cored and sliced
1 c water or apple juice

Same process, again.  This is sweeter, and has a slightly grainier texture because of the pears, but also very good.

**Note about apples:  you can use any kind of apple you like, depending on what sweetness or tartness level you prefer.  I find that the softer apples work well for applesauce because you don't have to worry about them going mushy--they're supposed to be that way.  So I would recommend golden delicious, red delicious, macintosh, or any other softer variety.  If you still like tarter apples, then you can go for granny smith, jonathans, or any other tart apple.  It really depends on your taste.