Back to my wishful thinking: I wish you could smell it in here. The photo doesn't do it justice. This is a labor of love, as it's a bit labor-intensive for the output which is always gone in a flash, but it's still worth doing. Here's my recipe:
Cheryl's Favorite Applesauce
10-12 apples, peeled and cored -- make sure at least one is a Granny Smith
1Tbsp. "butter" of your choice
a splash of water or cider if you have it
1 tsp. Nutmeg
a pinch of kosher or Himalayan salt
Really, the only effort here is the apple prep. Chop the apples roughly and warm them in a pan on medium/low heat with all other ingredients. Make sure there is enough liquid on the bottom that the apples won't burn. Stir periodically so the apples warm and break down evenly. After all the apples seem to have softened and they begin to simmer, turn the heat to low and cover. I usually cook the applesauce for a total of about 45 minutes. Enjoy warm or cold.
I always have big bags of organic apples around for school lunches and juicing. When they begin looking a little soft I know it's time to make the sauce. The bulk of the apples can be any variety, but I find the tastiest sauce includes the tart flavor of the granny smith. A little squeeze of lemon or some citric acid may be good alternatives if you find yourself grannysmithless. Obviously, this recipe responds well to personalization. You may like cinnamon or ginger. Add more "butter" if you want a more silky, rich sauce. If you want it sweeter you could add some brown sugar or, even better, a tablespoon of molasses! I'm not a big sweets fan myself, preferring the natural sugars in the apples. This is amazing warm or cold. I really love it on a warm bowl of oatmeal in the morning. It tastes like apple pie in your bowl. Hope you like it!