"Scraps" Applesauce with Lemon and Spice

I had two Pinata apples (organic, on sale at Whole Foods) sitting in my room. Why? you may ask. Usually I eat like two apples a day as snacks, because they are so delicious. Well, these Pinata apples were somehow too sweet and too sour at the same time, and I couldn't bring myself to finish them.

And so, I made APPLESAUCE! I figured I could adjust the taste by cooking and adding seasonings. Well, I feel like I did a decent job, so I'm sharing:

This is called "scraps" applesauce because I used "leftovers" that were lying around, and "leftover" applesauce doesn't sound very tasty.

Why buy applesauce again when you can make your own, invent new taste combinations every week, and know every little thing that's in it!

*Note: Mixing varieties of apples makes the flavor more complex and tastier! The same goes for apple pie. I ended up throwing in a small tart apple towards the end.

=INGREDIENTS=
2 apples (preferably tart ones)
zest of 1/2-1 lemon (organic, or WELL washed)
juice of 1 small lemon
~2 c water
2-3 T sugar (any kind; I used granulated)
VERY SMALL AMOUNT of cloves (they're powerful!)
OR 1/2 T cinnamon

=INSTRUCTIONS=
1) Put a 1- or 2-qt pot on the stove with water & put heat on low.
2a) The "Conventional" Way - Put each apple right-side up and, with a small knife, make 4 or 5 big slices, leaving just the core. You can munch on this later while you stir. Roughly chop apple slices (maybe the size of your thumb nail).
2b) The "Checkerboard" Way - If no one's done this before then I claim credit. Take your small knife and CAREFULLY "roll" it blade bottom to blade top into the apple, not penetrating the core. This makes one cut. Make vertical cuts all around the apple; then cut horizontal lines to make a checkerboard design. Place apple on board and slice off a first layer all around, then a second, deeper layer. Now you will have lots of little apple bits and a core.
3) Bring water & apples to a boil (lid off) and then reduce to a medium bubble. Add the sugar, lemon zest, and spice of choice.
4) Cut the lemon in half, remove seeds, and then poke it a bunch with the knife. With your thumb or a spoon, press & squeeze every last bit of juice out -- pulp is good and adds flavor!
5) Stir it every few minutes to prevent the bottom from burning and sticking. After 10-15 minutes the apples will get soft and you can mush it a bit with a spatula or wooden spoon.
6) Taste a bit and adjust seasoning if desired. I have been known to throw in 1/2 a tsp of freshly grated black pepper for some kick! If you want, you can add more seasonings, add another 1/2 c of water, and reduce again so the flavors are well developed.

If the apples looks fine but there's too much water, increase to a hearty bubble, stirring occasionally, until it's reduced.

(Yields 2 hearty/4 small servings.)

Voila! Store it in a cute little 1-pt mason jar and call it "rustic!"