Cut an apple into eight slices, remove seeds and peel. Cut each slice into four pieces.
Put one inch of water into the bottom of a pan. Add apple pieces. (If you are doing more than one, add apple pieces and then add enough water that they're all floating; an inch is enough for one apple, but ymmv depending on the size of your pot and apple pieces if you make a bigger batch.)
Bring to a boil. Cover and reduce heat to medium-high. Cook for fifteen minutes.
Drain. Mash flat on a flat surface (I recommend a paper plate.)
Add a dollop of jam, a squiggle of honey, or a dash of cinnamon if desired.
The cooking time is for ONE McKintosh apple, though; if you are doing more than one, or are using a different variety you may have to experiment a little. If you want to set it cooking while you do other things, you can just quarter, core and peel, but then it's a little trickier to determine it's done.
I recommend Jonathans, actually, if you can get them; they're what my mom uses and it makes a tart, strong taste. They may need a little sugar, depending on how tart you like it.
(If you add in a strainer, you don't have to peel them, and it's less exercise for the arm muscles.)
no subject
Cut an apple into eight slices, remove seeds and peel. Cut each slice into four pieces.
Put one inch of water into the bottom of a pan. Add apple pieces. (If you are doing more than one, add apple pieces and then add enough water that they're all floating; an inch is enough for one apple, but ymmv depending on the size of your pot and apple pieces if you make a bigger batch.)
Bring to a boil. Cover and reduce heat to medium-high. Cook for fifteen minutes.
Drain. Mash flat on a flat surface (I recommend a paper plate.)
Add a dollop of jam, a squiggle of honey, or a dash of cinnamon if desired.
The cooking time is for ONE McKintosh apple, though; if you are doing more than one, or are using a different variety you may have to experiment a little. If you want to set it cooking while you do other things, you can just quarter, core and peel, but then it's a little trickier to determine it's done.
I recommend Jonathans, actually, if you can get them; they're what my mom uses and it makes a tart, strong taste. They may need a little sugar, depending on how tart you like it.
(If you add in a strainer, you don't have to peel them, and it's less exercise for the arm muscles.)