Applesauce!

My last post told of my adventures in apple harvesting and a simple bread-machine recipe using some of my bounty. Over the weekend I used some more of the fruit to make applesauce. I found an easy recipe in my trusty old Deborah Madison Cooks at Home cookbook. After peeling and slicing the apples I put them in a big pot with a bit of water, lemon juice, honey, brown sugar, cinnamon, and ground cloves. Madison suggested using sugar or honey, and cinnamon or cloves, but I knew more was better in this case. I let the ingredients cook on the stovetop until the apples broke down into a chunky sauce.

 We had some as a side dish for the tuna steaks with mushroom sauce James made for dinner, and also used it as a topping on our waffles the next morning.

The last bit of sauce was added as an ingredient to a big skillet cake that we shared for breakfast on Monday.