Shameless Plug and a Recipe: Easiest Applesauce

We went apple-picking in the rain last weekend at Hope Orchards, an orchard down the road a piece with just the nicest people and the loveliest trees and a sweet old farmstand dog.  We came away with two huge pumpkins, a gallon of freshly-pressed cider, and about a bushel of McCouns and Empires with a few Cortlands and Macs thrown in for good measure.  Much baking has ensued, but the kids' favorite is applesauce.

Yes, we own one of those apple peeler and corer devices, it's marvelous, thank you - but for applesauce, I  leave the skins on (for that pink tinge); and why bother to core, when one's KitchenAid has a strainer attachment?  How did humanity survive before KitchenAids?

Easiest Applesauce

Quarter (or cut in eighths, depending on size) enough apples to fill your stockpot.  Add an inch or so of water.  Bring to a simmer and cook, covered, stirring and turning the apples until they are uniformly tender.  Allow to cool to handling temperature, then scoop the apples into the hopper of the KitchenAid and run 'em through.

Return the pulp to the pot and simmer uncovered until it reaches your desired consistency.  Taste, then add sugar (how much depends on your volume and the variety of apple you're dealing with; start with 1/2 cup and go up from there) and, if you like, a shot of cinnamon with just a whisper of nutmeg and cloves.

This freezes and cans well.