It's not just for babies, okay?
. It’s surprisingly quick, extremely flexible, pretty healthy , and good for freezing. You don’t even have to: For the most exciting color, texture, and flavor, I like to use a mix of apples. Some with green skin, some with red. Some that are tart and crisp, others that are soft and sweet. They don’t have to be perfect-looking specimens, so feel free to hit up the seconds at the farmers market if that’s an option for you. Four pounds of apples will make around 6 cups of sauce.
Now it’s time to turn those apples into sauce! First, pluck out cinnamon sticks, lemon peel, vanilla bean pod, and any other accessories. Options abound:, which presses a mixture through grates, leaving anything tough behind—now’s the first time you’ll use it this year. Smooth as your skin pre-puberty., which achieves the same end as the food mill but takes a lot more time.
Once your apples are sauce, check in and adjust. If your mixture is too liquidy, cook it for a few more minutes on low heat until it’s the desired consistency. Make sure to taste it at this point, too: If it’s not sweet enough, add some sugar and cook until dissolved. Season with lemon juice, salt, vanilla extract,
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