Apple Sauce

It’s a bowl of Apple Sauce… Cause you know, the recipe is for apple sauce.

I remember (insert 4000 word essay on irrelevant family history and self-serving nostalgia) and that’s why …. Ah forget this nonsense. Here’s the recipe.

De Stuff
3 Granny Smith Green Apples
1/4 cup water
1Tbsp Brown Sugar
1/4 tsp brown sugar
1 Tbsp lemon juice

De Way
1. Peel and core your apples. I did mine with one of those mechanical device that looks like a medieval torture device which spiralizes as well. If you don’t have access to the spinny apple slicer device of doom, try using a sword or a guillotine. (Be careful with that one. It’s got some low beams, so mind your head!)
2. After peeling and coring your apple, slice it into discs that are about 4mm thick. If you prefer that your apple sauce has chunks rather than being smooth. Instead of slices, cut half your apple into larger chunks. While cooking, you will basically dissolve the smaller bits of apple.
3. Put your apple pieces, water and lemon juice into a saucepan on a medium heat. I cooked mine on a portable induction cooktop on 80 degrees Celsius, so a warm simmer, (but not boiling) would be good. Cook with the lid on and stir every few minutes to help it cook evenly.
4. When your apples are reduced to the size you are happy with, add the brown sugar and cinnamon. The brown sugar will caramelize and help bring everything together. The cinnamon will give you a more fulfilling taste. Cinnemon is very potent. Use with caution.
5. Mix everything so there are no concentrations of ingredients.
6. Once everything is combined and you are happy with your consistency, remove the saucepan from the heat and let it cool.
7. Once cooled, put it into a container to keep for future use, or use a ladle and drink up!

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