Well, This Looks Appetizing
This is applesauce that I made in 1993 from 1992 apples. What?
You couldn't recognize it? There is nothing wrong with it ...
besides it is brown and watery and...well you get the idea.
I usually use it to make applesauce bread but while I was looking
for a recipe to use my fermenting apple cider, I found an apple
butter that needs both apple cider and applesauce. I am
wondering if the two will approach critical mass or will the
double negatives will become a positive. What do you think?
I will let you know how it goes.