And the magic has come in the form of a new kitchen gadget. It's taken me 10 months since I received this as a gift to use it, but I wanted it for the apple season. And I'm putting it to use. Behold, the magic apple peeler-corer-slicer.
I've been using it on debate nights. It seems it's on those evenings I'm working in the kitchen with apples, cranking, cranking, CRANKING while the candidates are cranking, cranking, CRANKING.
I've made applesauce, apple butter, and curried apple chutney. The applesauce and apple butter couldn't be easier...
Fill your crockpot up with the sliced apples, add 1/2 cup of water, and cook on low overnight. In the morning, you awake to the scent of an applesauce factory. Just season with cinnamon and if you need it, sugar, and then use an emersion/immersion blender to whirl that into a fine sauce. That's your applesauce. If you're continuing your journey to applebutter, throw in a few cups of sugar and some great spices of cinnamon, allspice, maybe a dash of cardamom, and continue to cook it down. This time, prop the lid up a bit to let the steam out, and after another 4 hours or so, you'll have the consistency of apple butter.
And look how beautiful apples are. I can't resist taking their picture.
Here's a secret for you. This overnight method for the applesauce is primo perfect: it means you can make pancakes for breakfast and have them with freshly made, hot applesauce.