CHUNKY APPLESAUCE

I discovered this recipe in Julee Rosso and Sheila Lukins's "New Basic Cookbook" when I was looking for something apply-y to serve with pork. It's ideal - easy and quick - and making it in the microwave gives the applesauce a freshness that long stewing cannot accomplish. You can peel the apples or not, depending on how much time you have or how ambitious you feel. This applesauce is great with pork but it's also good with anything, at any time.

CHUNKY APPLESAUCE

serves 4 - 6 as a side dish



2 McIntosh apples

2 Granny Smith apples (or other tart apples)

1 C water

juice of 1/2 lemon

1/2 C sugar

1/2 t ground cinnamon.

1. Halve and core the McIntosh apples; peel them if you like. Cut each into 6 wedges.

2. Halve and core the Granny Smith apples; peel them if you like. Cut them into 1-inch chunks.

3. Combine the apples, water, and lemon juice in a deep microwave-safe 2 1/2 quart casserole.

4. Toss the sugar and cinnamon together in a small bowl, and stir this into the apple mixture.

5. Cook in your microwave oven, uncovered, at full power for 5 minutes. Stir, pressing the apples into the liquid, and return to the microwave. Cook for another 5 minutes.

6. Using a potato masher, coarsely mash the apples, stirring them into the liquid. Allow the applesauce to cool to room temperature, then cover and refrigerate.