Three bushels of apples are now off my counter and in my freezer. About half of the apples I sliced, fried in butter, and stirred in brown sugar and cinnamon. We will use these as warm side dishes or as toppings for pancakes (especially the gingerbread pancakes) or ice cream.
With the rest of the apples, I attempted applesauce. I was up until 1 am making it one night this week and it turned out runny - like pulpy apple cider. I stuck it in fridge and went to bed. The next morning, I strained it through cheesecloth and all was well. When I served the applesauce and apple sauce juice last night (with spinach quiche), my family raved. So I ended up with about $5.00 worth of applesauce and juice and it only took me seven hours. Tell me again why I'm doing this?