Four weeks and a whole lotta fabric later, I’m proud to say that I have finished sewing my very first dress! When I posted about my intention to sew “The Walkaway Dress” by Butterick a few weeks ago, a reader commented that it was a […]
Month: October 2012
You know what’s great about paper dolls? They’re not plastic. Also, they’re cheap. In this case, they’re FREE. I found a set of awesome American World War Two paper dolls at a collectables show on the weekend. Obviously there was no way I could go […]
I eat scabby apples.
That’s what happens when you grow up on an apple orchard, like I did. You quickly learn that scab is just a cosmetic thing – it has nothing whatsoever to do with the flavour or safety of an apple.
That is also why I’m dating a man who is covered in a veritable bodysuit of scabs.
(Just kidding. Too much for a recipe post?)
This is to preface the news that last week, my mom’s boyfriend Raven – actually his name is Ray but I prefer to call him Raven – graciously gave me a big bag of windfalls.
These apples are often prematurely abandoned by skittish folks who think they’re rotten. Au contraire my friends, a fresh windfall is a gift! Once you get home and cut ’em open, you’ll see if there’s anything undesirable going on inside, anyway.
- Core and quarter the apples. Put them in a heavy pot with water and cinnamon. Bring to boiling, then reduce heat, cover and simmer until apples break down (about 30 minutes).
- Remove and discard the cinnamon, then press apples through a sieve. Discard leftover solids.
- Return the applesauce to the pot and sweeten to taste with the maple syrup. Bring to a boil, stirring constantly. (stop here if you plan to eat the applesauce immediately)
- Immediately ladle the applesauce into hot, sterilized pint jars, leaving a 1/2 inch headspace. Wipe jar rims and adjust the rings.
- Process the jars in a boiling water canner for 15 minutes. Remove and cool on a rack.
The resulting applesauce was so silky and luxurious – more of a dessert applesauce than anything. I’m so pleased at how it turned out and I hope you’ll give this simple, all-natural recipe a try.
Never again will you judge an apple by its cover!