There’s nothing innovative about my applesauce but I thought I’d share the technique and the menu for tonight’s dinner with you.

I love applesauce and I really only make it in  fall and winter.  The dry-rubbed pork tenderloin I posted several months ago is the perfect main course for applesauce. 

The salty smokiness of the pork only accentuates the sweetness of the applesauce. 

For the applesauce, I start by peeling some crispy fresh apples–any variety or a mixture.  These apples were fuji. 

To make applesauce for two, with some leftover, use four apples.  Quarter them, remove the cores and dice them into 1″ chunks.  Place in a saucepot with 2 – 3 tablespoons of water, a tablespoon of sugar, and the juice of half a lemon.

Bring to a simmer on low heat and cook, covered for about a half-hour.   Stir and mash apples from time to time.  After a half-hour, check for sweetness and add sugar if necessary.

Place in food processor and process to a puree, as fine or chunky as you like–I like mine slightly chunky.

In addition to the pork and applesauce, I made skillet potatoes and buttered kale.

This meal is just as good at room temperature for lunch the next day (or several days).