Have you ever wondered about the origin of that saying? According to Wikipedia (which means it MUST be true, right?), it actually refers “…to the central aperture of the eye, presumably because apples were the most common sphere-shaped object around. The apple and apple tree were also sacred symbols for the early British peoples. This is reflected in such stories as the Island of Avalon (which literally means Apple Island). Now, this phrase is usually figurative, meaning something, or more usually someone, cherished above others. As sight is so precious, someone who is called this as an endearment is similarly precious.”
That must mean we should all be eating apples on St. Valentine’s Day instead of chocolate! (Endangered Species and Godiva are likely to withdraw their sponsorship of our blog now. Oh, wait…). In honor of love and apertures (what does it say when you need to Wikipedia a word in a Wikipedia description?) then, we offer you this recipe for homemade applesauce. Use those delicious, local apples you purchased in the fall that are starting to get soft to create this delight. And, be sure to share a bowl with your sweetie….or your doctor, who will be so proud!
Homemade Applesauce
8 ripe apples, peeled, cored and roughly chopped
Water
1 T. cinnamon
1/8 tsp. cloves
¼ c. maple syrup (Refer to the “Indiana Honey, Sorghums and Syrups” section to find local sources: http://www.goinglocal-info.com/my_weblog/indiana_food_guide.html)
Place enough water in a large saucepan to cover the bottom. Then, place the apple chunks in the pan. Place over high heat until water comes to a boil. Reduce heat to low, stirring frequently. As the apples are cooking and beginning to soften, mash them in the pan with a medal or wooden spoon. Continue stirring and mashing frequently, until apples have broken down completely (a few small chunks may remain). Once the apples are cooked down to your desired consistency, stir in remaining ingredients. Taste and adjust seasonings to your preference. Remove from pan to cool. Refrigerate or freeze (up to eight months) after cooling.
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