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Recipe Tue Nov 02 2010

Applesauce: You Can Do it Better


I'm going to come out and say it: store-bought, commercially made applesauce is the worst. But for the longest time, I thought that's all there was to be had in this mildly appreciated side dish of many childhood lunches: a lumpy, watery mess of preservatives and sugar. After recently making my way through a small part of a peck of apples, I realized I was approaching a stage of food boredom with how I was eating them (#firstworldproblems), and was in danger of hiding them in my fridge permanently to turn into science projects just in time for Valentine's Day. But then I thought to revisit applesauce.

This recipe is simple as addition and produced the most flavorful applesauce that I have ever tasted. With my beloved hand blender at the ready, I made a batch of thick, smooth sauce that made its way into everything I ate that week: oatmeal, between the slices of a grilled cheese, on crackers, and blended into a smoothie (try it with a banana). All you need is a stockpot and a bit of sugar, water and cinnamon. Wonders never cease.

 
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David Hammond / November 2, 2010 8:34 AM

So true. We bought pound after pound of "seconds" at Oak Park Farmers' Market and make magnificent apple sauce.

Mott's? Never again.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

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