Applesauce / Sos de mere

Directions

1.  Wash, peel, core and slice apples.

2.  Place the apple slices in a large pot with cloves.  Add enough water to almost cover the apples. (Err on the side of less water, you can always add more, but cooking the sauce down if you use too much takes a lot of time.)

3.  Over a medium-high flame, bring the water to a boil and cook the apples covered, over a low flame until they are tender or they begin to disintegrate.  Remove the cloves.

4.  Put the apples through a sieve or mash them with a potato masher. (If you choose to use a sieve, you can opt not to core or peel the apples at the beginning, the sieve will remove all seeds, peel etc.)

5.  Return the apple mush to the pot along with some sugar to taste. Add lemon juice to bring out the flavor (especially if you plan on canning your apple sauce). Add the vanilla sugar and spices to taste.

6.  At this point, if your apple sauce is too watery, you can cook it down to the desired consistency. Do this over very low heat, stirring regularly – the sauce will burn easily.

7.  Serve warm or cold.

                                      

Notes:  Applesauce can be canned for later use. It can also be stored in the refrigerator for several days – you will see when it starts to develop mold. If you use a mix of apples, you will probably get very nice flavor. This recipe is a good way to use older or less perfect fruit.

 

Substitutions: Water/Apple juice. Cloves/Cinnamon or any spice. Sugar/Honey.