Applesauce, upgraded!Remember when you went apple picking last week? We do-and we're reminded of it every day when're encountered by mounds of the fruit taking over our pantries. We've made all sorts of apple treats-for breakfast, lunch, dinner, dessert, drinks (the list goes on). So what to do? Make applesauce. It might be the obvious option, but our editors have some tips to spice it up-quite literally, in fact.
1. Gimme Some Skin
Don't waste time peeling apples, says food and features editor Carla Lalli Music. Just quarter them, slice out the cores, and drop them in a pot with a splash of water, a cinnamon stick, and maybe a little vanilla. Cover the pot and cook till the apples are mushy, then put them through a food mill to remove the skins. If the skins are red-toned, they'll add flavor and a pretty pink color.
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2. Reach for the Bottom of the Barrel
Use lumpy, bruised apples-since you're cooking them into a mush anyway, there's no