Homemade Applesauce


I got this recipe from The Kosher Palette, but it's pretty much the same as every other homemade applesauce recipe out there.  Here's the gist:
Peel, core, and slice apples.  Cook 'em in a pot with a little water - just enough to keep 'em from burning.  When they're soft, mash 'em a little.  Eat.  Wonder at God's creation.
Seriously, once you've had homemade applesauce, you will never buy that bullshit in a jar again.  Bonus points for local organic, of course.  I recommend Pink Lady apples, they're pretty much my favorite varietal these days, but I would also try blending a couple different kinds for a more creative taste.  I thought the applesauce could have used a couple pippin apples for added tartness, but Yelena thought it was perfect the way it was.
Oh yeah: make sure you make a huge batch.  You're going to be snarfing this stuff up like it was God's bliss in a jar, which it pretty much is.
(Note: I do have a rule against taking God's name in vain.  So when I say this stuff is that good, it really is.  The only reason it's 5 stars is because it isn't Carrot Pudding.)