15 October 2014

Apple Sauce

Everyone: fall has arrived. The reason I know is because I just made my first batch of apple sauce from discount apples—and it was a roaring success!

Apple sauce is one of those foods that I really love, but that I don’t eat nearly often enough. For some reason I always think that I am going to have to devote an entire week to making a few jars of apple sauce that I will likely just gobble up in a matter of hours. But this is never the case! Nothing could be easier than making apple sauce! It takes only as much time as it takes to cut up however many apples (usually five apples for me, because that’s the maximum number that can fit in my pot), and then you just put those apple cubes in the pot with a bit of water, and just go away and do something else. Usually I add cinnamon during the cooking process, and sometimes I also add a bit of brown sugar as well, but the sugar is rarely necessary.

As I mentioned in a previous post, I am currently enrolled in a Master of Information program at the University of Toronto. But when I was first applying to schools, I also applied to McGill as a safety-school and got in because I am a rising star. To celebrate my success, a West Coast celebrity gifted me a jar of apple sauce that was made in a crockpot. And it was delicious. Until I found out that what made it so delicious was the addition of cloves. I associate cloves so strongly with hams that the apple sauce kind of lost some of its magic. But it was still really good apple sauce. I just wish I didn’t know about those cloves.

My mum used to always make and preserve apple sauce. It was usually that puréed apple sauce, which is good, but I think isn’t as good as the chunky apple sauce. She also used to whip up a dish of chunky apple sauce for breakfast sometimes, which was great because it tastes like apple pie without the cumbersome pastry. Recently she has started to bake the apple chunks, which is also really delicious, but then she made me two jars while she was visiting and put way too much butter in the baking dish so that when the apples were transferred to jars and then to the fridge, the butter re-solidified, and looked really gross and it was difficult to want to actually eat it.

One thing I am realizing as I desperately try to think of a single interesting thing to say about apple sauce and my experience with apple sauce is that it can be difficult to speak and think about certain foods in a  way that could be considered even remotely engaging. Usually it’s foods that I really like, but don’t necessarily love—a food that that is, and always have been, a part of my life, and which I expect to always enjoy and consume. I mean, what can I say about apple sauce? It’s really good. I like eating it. I like eating it cold and I like eating it hot. I like eating it plain and I like eating it with vanilla ice cream. I like the feeling of accomplishment that I get after making a batch of apple sauce. I like getting good deals on apples that are perhaps too bruised or soft to eat naturally. I like apple sauce.

The way that I mark the arrival of fall
Is with a discount-rotten-apple-haul.
Boil it, add cinnamon, and store it in a jar:
You’re all set for a fall-fruit consumption bazaar. 

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