Applesauce Instead of Bacon


The boyfriend was sent to the bodega to buy bacon and orange juice for breakfast. He has a beautiful memory, but this time he returned with a pound of overripe bananas, two cartons of orange juice and four old, red apples. “Oops,” he kissed my cheek, “I forgot what you needed.” “No problem,” I replied. Here’s a bit of cliché relationship advice: Pick your battles. “Hey,” he added, “If you can’t use the bananas, I can make smoothies with them next week.” I beamed a pretty smile, and we enjoyed the rest of the day.

Notice, there was no solution offered for the red apples. I don’t crave apples at this time of year, because it’s peach, nectarine and cherry season right now. Another problem with the apples, they’re red and old. Green apples are preferred for their tart taste and the ability to hold their shape when they’re used in cooking. Red apples are full of sugar; they turn to mush in high heat. That mushiness is what makes a great applesauce. With a little water, a dash of nutmeg, a couple sticks of cinnamon, brown sugar and a lot of chopped apples, an outstanding applesauce was made. It was placed in the freezer to be enjoyed by late summer to early fall, when the craving for apples return.

What to do with the bananas? It’s too hot to turn on the oven for banana bread. One morning when the boyfriend is searching for a banana to place in his smoothie, I’ll casually mention they were made into a sorbet.


4 large apples; peeled, cored and cut into chunks
2 sticks of cinnamon
A dash of nutmeg and salt
1 tbsp. brown sugar (the amount varies with the sweetness of the apples)

1. Place all ingredients in a pot. Add enough water to be only a half inch deep.

2. Cover with a lid and bring to boil.

3. Remove cover and reduce heat to a simmer. Stir occasionally.

4. Apples will break down to a mush after 30 to 40 minutes. The texture is a personal preference.

5. Remove from the heat. Let cool. Enjoy at room temperature, store in the refrigerator, or freeze for much later.

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