How Many Ways Can You Screw Up Applesauce?

2014-11-30 23.52.18The answer is at least two.

My blog could be titled Pinterest Fails, except that I don’t even attempt to use Pinterest. But I’m usually pretty OK at cooking. That soup I posted yesterday was pretty good, right?

While I was traveling during Thanksgiving, my hubby and I made applesauce and latkes (potato pancakes) for the rest of the family that was staying with us. They were delicious and the homemade applesauce really put them over the top. It’s so much better than the jarred stuff, it’s ridiculous. It’s like eating an apple pie without the crust. And it’s the easiest thing in the world to make – cook apples until they are soft, mash them up, done. Or so I thought.

When I got home I tried to make some applesauce for myself. The first time I thought I would get fancy, leave the peels on, and just use the immersion blender at the end. Other bloggers promised me I could do it. Quicker and more nutrition – win/win, right?

Wrong. The applesauce looked, smelled, and tasted weird. So I threw out batch #1.

For batch #2, I only used one apple, hoping to speed things up and minimize the possibility of another epic failure. But I didn’t add enough water to the bottom of the pan and, um, accidentally played with my baby a little too long before checking on it and it burned. Burned like fancy caramelization that tastes delicious? No, just burned.

I’m not sure what the lesson is here other than don’t be a moron, but I’m hoping the third time will be the charm.

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