With a bag of plump, delicious apples to ingest, it was time to start cooking. First, applesauce. It’s so easy and will make a nice dent in my bag. Using both varieties in the sauce, I’ll get a nice texture–soft, mashed Macintosh with bites of heartier Red Delicious.
First, the skins gotta go. I know, all the fiber is in the skin! But I don’t want a fibrous applesauce and.. all those chalky chemicals were in the skin too. Apples are numero uno in containing pesticide residues. According to my scary phone app (What’s On My Food), conventional apples’ pesticides contain 7 known/probable carcinogenic toxins, 19 suspected hormone-disruptors, 10 neurotoxins, 6 developmental/reproductive toxins, and 17 Honeybee toxins. (This data comes from US Dept. of Agriculture.) It’s all disturbingly scary. Also scary, the toxins in the iPhone that told me about the toxins in the apples. And the toxins in the flame-retardant couch foam I’m sitting on. Ugh.
Anyway, back to them apples. Sorry. Must not let the horrible things that have happened to the world in the name of consumption bother me. Apples. Apples.
These babies cooked down quite a bit. I peeled and chopped 8 apples and added them to a bowl of 1 & 1/2 cup water, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon ground ginger. After 20 minutes cooking, the Macintosh almost melted, the fragrant waft of cinnamon hovered above the pot, and all was right with the world once again.
After cooling a few minutes, I used a mashed on the bigger chunks of Red Delicious that still remained.
The applesauce was so very delicious. Perfect hint of spice. Sugar tempting out the natural apple deliciousness from each chunk. I put a whole bunch in the freezer with Thanksgiving in mind. I’ll have to make another batch for fresh consumption. What else should I do with these apples?