Make this while your dinner is cooking and serve it warm, or with some vanilla ice cream for dessert.

I’ve had some heirloom apples in my fruit drawer since mid-December (that’s 3 months taking up prime real estate in the fruit drawer). They were a gorgeous deep purplish-red and tasted like something just this side of cardboard. But what a waste to throw them away! Today I peeled and cored them, put them in a pot with just a little water, sprinkled on some cinnamon, and for about 10 minutes of effort I have a bowl of fresh apple sauce. Surprisingly, the apple sauce tastes good as is—I didn’t add any sugar.

Chunky Apple Sauce

• 8 apples, peeled, cored and cut into quarters or eighths
• 1/2-1 tsp. cinnamon
• 3/4 c. water

Put everything in a pot, cover and let simmer until the apples are very soft, about 45 minutes. Mash the apples using a potato masher. That’s all.