I went grocery shopping at the commissary the other day to restock the fridge after vacation and found that they had installed two huge bins of 'dinged' produce. These are the fruits and vegetables that have bumps and bruises - a little more damage than you're average cosmetic defect - with discounts to match.
There were all sorts of different items in the bins - zucchini, red delicious apples, bananas. The only item I was really interested in was the packages of granny smith apples.
Bumped and bruised granny smiths? Sounds like applesauce to me.
OK - it actually sounded like apple pie, but I convinced myself that applesauce was a much healthier alternative.
Less than two dollars for five pounds of apples later and I was on my way home to make some applesauce. Perfect timing for soft foods as well considering that I strained my jaw while snorkeling in Hawaii. Pretty much the lamest recreational sport ever and I injure myself. I mountain bike for hours through a rocky, muddy, dangerous valley and I come away with nary a mark - I snorkel for an hour with reef fish and turtles and can't eat properly for a week.
I decided to use raw honey to sweeten the applesauce instead of sugar. It's delicious, nutritious, and supports all those struggling honey bee keepers.
Cinnamon and Honey Applesauce
4 - 5 lbs. granny smith apples; peeled, cored, and quartered
2 cups apple juice
2 cups water
1/3 cup raw honey
1 tablespoon cinnamon
Put the apples in a large pot with a heavy bottom over medium-high heat. Pour in the apple juice and water and bring to a boil. Boil, stirring occasionally, until apples are tender and begin falling apart - about 20-30 minutes. Remove from heat. Use an immersion blender to puree until smooth. If you want a thicker applesauce return to the stovetop and simmer (with splatter cover) until thickened as desired - remember that it will thicken some on its own as it cools. Stir in the honey and cinnamon. Adjust to taste. Serve warm with honey-sweetened whipped cream and pecans.