On saucing

Applesauce is among the five or so foods I could live on continuously if they didn't kill me first (bread, cheese, gelato, nutella, apple-related anything). But not just any applesauce. My grandma's applesauce. Because, you see, it's better than any I've ever had before. Yes, ever ever. Because my Grandma is The. Best. Cook. And even though she has Alzheimer's and needs to be occasionally reminded of what to do next, she's still the best. 

First you take Cortland apples and core and slice them, a step which we were able to skip because we're friends with an apple-product-factory owner. Then you throw them in a pot with a teensy bit of water and bring them to a nice sturdy simmer, cooking until they turn to mush. You must stir and watch very carefully not to burn them. It helps to have a very lovely grandma watching over things to inspect the progress.

Only stop for a picture when you're ready to take the apples off the heat. Otherwise Grandma will scold you. Nicely, of course. Next pour the mushed apples into a press that spits out the peels and other unsavory bits on one side and sploosoms out the sauce on the other. 

Dump the sauce in a bowl with a bit of sugar and stir. Then divide it into jars, wipe down the mouth of the jar, and boil the heck out of them until sealed. And I almost forgot the most important part: reserve a jar to eat right away, slightly warm is best.