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Spiced Applesauce

My grandmother, Grace, used to make homemade applesauce every summer at our bed and breakfast in Maine.  Hers was simple – boiled apples run through a foodmill – and it was fantastic.  I loved that it was pink, thanks to the skins still on, and that the first bowl would be served warm, straight from the mill and into our bellies.  To me, that’s how applesauce should be eaten – warm and chunky with a nice rosy glow, not like the pale, slimy stuff at the grocery store.
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