Raspberry Salad

Here's my friend Tracy's raspberry salad recipe. Sorry there's no photo, but I wanted to go ahead and post it for those who might be interested. This is going to be a part of our dairy-free Thanksgiving.

Raspberry Salad

approximately 35 ounces of applesauce*
2 small or one large package of raspberry Jello
16-20 ounces of frozen raspberries

Set the raspberries out to thaw a bit while you heat the applesauce until it starts to boil. Stir in the Jello. Stir in the raspberries. Pour into a 9x9 dish or a Jello mold. Refrigerate until set.

*Tracy usually buys a large (50 oz.) jar of applesauce and measures out the amount she needs.

Scott thinks this would be good with other Jello/berry combinations, too. Hey, who am I to disagree?

Applesauce

I really, really like homemade applesauce. And so do the kids. For years I labored under the delusion that it was hard to make, but now I know the truth! Let me share it with you, so that you may enjoy homemade applesauce goodness of your own. Here's the secret: get thee a food mill. Then you don't have to worry about all of that peeling and coring.

Applesauce

8-10 tart apples, washed (We're looking for middle-of-the-road apples here. Not Delicious, not Granny Smith. Whatever is growing locally right now.)
water
dark brown sugar (optional)
lemon juice (optional)
cinnamon (optional)

Wash the apples and cut them into chunks. Put them in a pan with enough water to just cover the bottom of the pan. Simmer, covered, for about 15-20 minutes, until the apples are soft. Run the apples through the food mill over a clean bowl. Discard the seeds and peels left in the mill. Taste the applesauce, and add a tiny bit (1-2 teaspoons) of dark brown sugar if desired. If the applesauce isn't tart enough, add a shot of lemon juice. Stir cinnamon into the applesauce or serve with cinnamon on top if desired.

Of course, you can always peel and core the apples before you cook them, then mash them with a potato masher. But I am a food mill convert. Plus, I like the way the apple skins turn the applesauce pink. And don't worry, Gramma, Katherine says your applesauce is still the best.