Years ago, a family of little doves lived in this pretty vine. My mom loved going outside everyday to check on their nest and see how they were doing. She was so sweet and nurturing, just like the mama bird.
In addition to baby birdwatching, my mom makes the best applesauce around. There’s no question! My six-year-old won’t eat any other kind of applesauce, and my cousin gets upset if my mom visits without bringing a few jars. It’s absolutely divine!
My mom also has the most beautiful kitchen around. It’s full of gorgeous antiques, lots of love — and delicious food, of course!
This was my grandmother’s stove — isn’t it fantastic? It too, is full of love. And do you see all of the beautiful tiles on the walls? Some have sunflower reliefs on them, which my mom designed specifically for each spot where they were placed. Who wouldn’t be inspired to cook here?!
And have you ever seen such a cool sink? My dad even designed a foot petal to turn the water on and off. (So convenient!) And the windows: my Mom has been collecting antiques for most of her life, and she picked these up at a house that was being demolished at least twenty years before she designed the kitchen.
Making my Mom’s Ginger Applesauce is a delightful weekend cooking project. And in a couple of days I’m sharing my recipe for Rosemary Garlic Crusted Pork Chops, which would be a perfect main course to serve with this applesauce!
- 4 large Granny Smith apples
- 4 large Red Delicious apples
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons fresh grated ginger pulp
Peel, core, and cut the apples into eights. Place them directly into a large enough pot to hold the apples with a good few inches above them.
Pour the water and sugar over the apples, mix, and bring to a boil. Cover the pot and turn the heat to a simmer. Keep the pot covered for about 10 minutes to steam the apples.
Remove the lid and use a wooden fork to begin to break the apples into smaller chunks.
Keep the heat at a simmer, and continue to cook the apples until they are very soft, about 40 minutes. As they cook, continue to stir and break the apple chunks into smaller pieces periodically. This is a chunky applesauce, so don't break them down too much -- just into small bite-sized pieces.
Add the fresh ginger pulp to the applesauce once it's finished cooking. (You can use a Microplane Zester to grate the ginger into pulp, or you can cut it into chunks and use a mini food processor -- my Mom does this.) Stir to incorporate all of the ginger into the applesauce.
Let the applesauce cool to room temperature before refrigerating it.
1 hour ahead: Peel, core, and cut the apples, and begin to cook.
This applesauce stores very well for up to 2 weeks in an airtight container in the refrigerator.
Check out the Friday Flowers Gallery to see more floral pairings!