Applesauce

Homemade applesauce is easy, and does not even require a recipe.

To make a lot:
Core and quarter as many apples as you can fit into the biggest pot you have. Skins are ok. Put about ½ cup water in the bottom of the pot. Cover and cook on medium-low heat for about half an hour, until the apples get soft. Then put apples into a food processor or blender in batches until they are all pureed. Sprinkle a little cinnamon, a little less of nutmeg, and then add a couple tablespoons or so of sugar if you think it needs it, to taste. Eat up!

To make a little:
Core and quarter several apples (4 to 8). Core and quarter, don’t peel. Put a little water in the bottom of a medium sized pot. Cover and cook on medium-low for about half an hour, until soft. Puree, add spices as above, and serve warm or chilled.

To make it pink:
After pureeing, put applesauce back into the pot and bring to a simmer. Stir in a handful of cinnamon “red-hots” candy pieces. Simmer and stir until candy dissolves into applesauce. No other flavoring needed. Serve warm.

To make it exotic:
When adding spices, stir in about a half-teaspoon of vanilla.

To keep it from getting brown:
Crush a chewable vitamin C tablet, dissolve it in a tablespoon of hot water, and stir it into the sauce.