Make applesauce and then forget about it on the stove for a while. Seriously. I make applesauce (wash and chunk up the apples - getting rid of the seeds and stuff but not peeling - bring them to a boil with some cider, which is tastier than water, let them simmer until everything's broken down, add things like cinnamon and clove to taste, then run the whole mass through a food mill for texture and removal of skins), and then let some of the applesauce cook down about 4X. When it blobs on a plate without weeping (like set preserves) it's done - jar it or can it.
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timeasmymeasure
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Date: 2005-10-05 03:17 pm (UTC)