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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.

 

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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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »

 

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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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