Grapefruit Applesauce


It is okay to see both sides and

still stick where you are stuck. Not everything is understandable at face value

and thank God.

You don’t ever have to be what you seem from your appearance in one dimension

to a single set of eyes on a given day.

Everything will go on, as is, either way.

One Year: Peanut Butter Swirl Peanut Butter Ice Cream (with Concord Grape Jam Toast Crumbles)
Two Years: Berry Lavender Applesauce
Three Years: Mediterranean Yukon Gold Potato Salad with Arugula and Goat Cheese Vinaigrette
Four Years: Double Chocolate Cookies with Butterscotch Chips and Pecans
Five Years: Black Pepper Pork Chops with Garlic-Shallot Butter

Grapefruit Applesauce
Makes About Four Cups

6 Granny Smith apples, peeled, cored, and chopped into 1/2-inch chunks
2 Pink Lady apples, peeled, cored, and chopped into 1/2-inch chunks
1/4-1/2 up granulated sugar
1/2 cup water
Juice of one grapefruit
1 tbsp grapefruit zest
1 tsp pure vanilla extract
1/2 tsp salt
1/4 tsp ground cardamom

Place apples, sugar, and water in a large saucepan on medium heat, stirring to combine. Stir in grapefruit juice and zest, vanilla, salt, and cardamom. Allow to come to a bubble, stirring periodically, then turn heat to low and cover for 15 minutes. Remove from heat and let cool slightly before using a handheld blender to puree the mixture until smooth. Let cool completely, then transfer to an airtight container and refrigerator. Best served chilled. Will last up to one week refrigerated.

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