cherry applesauce
Friends, I have discovered the secret to truly awesome homemade applesauce, and I'm here to share it with you.
Take a bunch of frozen cherries (or other fruit) that weirdly have too much ice all over them and put them in a big pot over medium heat. When the cherries defrost, there will be about a quarter inch of melted cherry-ish water.
Here is the secret... add APPLE CIDER, not water, until there's about half an inch of liquid in the pot. Throw in a cinnamon stick or two and bring to a boil.
Add as many apples (peeled, cored, sliced thinly) as you'd like. I added six medium-sized apples and there were probably 1.5 cups of cherries in my frozen bag, but it doesn't matter -- if you wind up with too much liquid, it will cook down.
Cook on medium for 30 minutes or more, periodically adding more cider if it starts to stick to the bottom.
When the apples have mostly fallen apart, remove from heat and puree with an immersion blender to your desired smoothness level.
Eat alllllll the applesauce, which is so delicious because of the APPLE CIDER!!!!!11!!1
Take a bunch of frozen cherries (or other fruit) that weirdly have too much ice all over them and put them in a big pot over medium heat. When the cherries defrost, there will be about a quarter inch of melted cherry-ish water.
Here is the secret... add APPLE CIDER, not water, until there's about half an inch of liquid in the pot. Throw in a cinnamon stick or two and bring to a boil.
Add as many apples (peeled, cored, sliced thinly) as you'd like. I added six medium-sized apples and there were probably 1.5 cups of cherries in my frozen bag, but it doesn't matter -- if you wind up with too much liquid, it will cook down.
Cook on medium for 30 minutes or more, periodically adding more cider if it starts to stick to the bottom.
When the apples have mostly fallen apart, remove from heat and puree with an immersion blender to your desired smoothness level.
Eat alllllll the applesauce, which is so delicious because of the APPLE CIDER!!!!!11!!1
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