|AND I'VE GOT APPLESAUCE!|
It would hardly be fall to me without a few homemade applesauce experiments. And autumn is just one of those seasons that you just have to slow down and appreciate as much as possible. Ferris said it best. Because soon it's going to be unbearably cold and we are all going to be wearing mittens and playing in the snow. (No? You don't do that? Well you should. I play in the snow, sorry if you don't.)
In this applesauce, I added some plums that were still laying around from the giant $2 bag they sell at Wegs. Tossed in some brandy, just to prove this isn't kids stuff. And seasoned with a nice touch of ginger. You can thank me after you try it.
Soundtrack: Paper Diamond - Levitate
Levitate by Paper Diamond
Plum & Brandy Applesauce
6 medium sized granny smith apples, (trust me on the granny smiths, you'll appreciate the tartness!) peeled and cored
6 small plums (mine were pretty small, so probably about 4 average sized plums), peeled and pitted
1 cup water
2/3 c turbinado sugar
1/4 tsp cinnamon
1/2 tsp ground ginger
pinch of allspice
2 tbsp brandy
Combine all ingredients in a large sauce pot (yea, told you it was easy). Heat over high heat until liquid boils, stirring every so often. Once liquid boils, reduce heat and simmer to cook fruit. Simmer, stirring every so often, for about 15-20 minutes until fruit begins to break down.
Remove from heat and mash with a potato masher. Eat warm or allow to cool (better warm!).
|Apple peels (cut up, sprinkle with cinnamon-sugar & bake at 220 for about |
1 1/2 hrs until crispy to make apple chips)
|Gingah! Mah fave!|
|Couldn't bear to show the label. Cheap shit. ;)|
|Boiling apples, liquid still not reduced enough|
|Boil until the apples reach about this point (note the liquid reduction!)|
|Why, how artsy & creative of me?|