 |
| Color on the Charles River. |
A seasonal tradition in our home is venturing out to a local farm and picking apples. Or just buying a peck from our farmer's market here in Newton. Then DH makes applesauce using three ingredients: apples, water and his secret weapon, Calvados, apple brandy from Normandy. Here follows a boringly detailed method for home-made applesauce.
 |
| A peck of apples, large pot and food mill. |
The equipment - large pot, and a food mill (we use one by Oxo). The ingredients - the aforementioned Calvados, and about fifteen apples (we like Macoun).
 |
| Scrubbed apples. |
You do not need to peel the apples, but wash them well. We use "low-spray" apples, which means the farmer uses fewer chemicals. Cut each apple in half and remove the core and seeds, and any stem fragments. Place apple halves into large pot (DH uses an 8-quart pot.) Add a scant cup of water and bring the pot to a boil. Turn the heat down to medium-low, and simmer, covered, for about one hour. The apples release plenty of liquid as they cook. Stir occasionally.
 |
| Apples being prepped. |
 |
| Pot full of apples. |
 |
| Cooking down. |
After an hour, almost all of the apples chunks should be soft; it's time to add about 1/2 cup of Calvados. Cook, on low heat, for another 30 minutes, or until all the apples are mushy. The fragrance of the apples and brandy will delightfully perfume your home.
 |
| Good quality apple brandy. |
 |
| Cooked apples, ready for the food mill. |
Then set up your food mill over a large bowl, using a medium grinding disc. It's hard to believe, but my grandmother had to make all her own baby food using a food mill back in the 1920's, before the Gerber baby food company began industrial production in 1927.
 |
| Use the medium grinding disc. |
Load the cooked apples, peels and all, into the food mill and turn the handle to push the apples through the disc. Every now and then reverse direction to dislodge peel residue. By the way, children love to turn the food mill handle. As the cooked apples are processed, simply add transfer more apples from the pot to the food mill.
 |
| Cooked apples loaded into food mill. |
 |
| The chef at work. |
 |
| Silky applesauce emerges from the mill. |
 |
| Almost done. |
 |
| Peel residue in mill. |
 |
| Remember to get every bit of apple-y goodness by scrapping the bottom of the mill. |
 |
| Yum! We will freeze some for mid-winter. |
 |
| A bowl with just a touch of cinnamon. A taste of autumn in New England. |
