Shortly after returning to my apartment post Christmas, I discovered a few soft, seemingly depressed apples withering away on the bottom shelf of my fridge.

First, I was confused because I had purchased those suckers less than a week ago.

Then, I became slightly depressed myself after imagining those poor apples in the trash, err compost (still working on that).

Hmmm what to do.

A couple minutes later I realized that I could turn the apples into a simple, rustic applesauce!

Problem solving at its finest right there.

I checked to make sure the apples tasted A-OK (they did) then promptly removed the cores, chopped them up, tossed them in a small pot with a bit of water and a pinch of ground cinnamon, then let the fruit simmer simmer simmer for two Arthur episodes (30 minutes) while I happily stirred and mashed with a fork. (Don’t worry… applesauce is not as needy as risotto, for instance. Only occasional stirring and mashing is required.)

Success!

P.S. Do not use actual rotten apples. I repeat DO NOT.

P.P.S. I put Gala apples to work… maybe. Or were they Braeburns? 2.5 apples to be exact. Anywho, most varieties will do the job. And I personally don’t peel them. Because laziness is sometimes acceptable. Plus, the skin holds nutrients! But if you don’t like the texture, peel them babies.

P.P.P.S. You can mash as much as you like. Mini arm workout anyone? I like some tender apple pieces distributed throughout for more interest. You do you as always.

P.P.P.P.S. Serve the applesauce hot and solo, or on top of a very large bowl of vanilla ice cream… or oatmeal for a healthier option. I especially enjoy the sauce chilled for a light snack.