Jams And Jars: Grown-Up Applesauce

With dozens of apples taking up valuable real estate in my fridge, it seemed inevitable I'd get around to making some applesauce. I'd never actually made homemade applesauce before even though it's something I've loved since childhood. I'd eat big bowlfuls of the stuff whenever I was under the weather, and it's still something I crave every so often.

This 'grown-up' version, from Fine Cooking magazine, is wonderful, especially when still slightly warm. I'm sure the fact that the apples were only a day or two off the tree had something to do with it, but let's not discount the role the butter and brandy play. The addition of half a vanilla bean, and the recommendation that the pod steep in the sauce as it cooks, also elevates this to something far greater than what you'd typically pick up in the grocery store.