Rummy Applesauce

This recipe has nothing to do with blogs - but then, what foodstuff does? It's just what I happen to be obsessed with at the moment. Try it warm!

1 lb. Gala or Rome apples

1/2 c. water

1/2 c. sugar, or to taste

1 t. finely grated fresh lemon zest

1/8 t. cinnamon

2 T. dark rum

Core and quarter apples, leaving skins on (according to Julia Child, leaving the skins on lends color and body to the sauce, a statement with which I agree). Bring apples, water, sugar, lemon zest, and cinnamon to a boil in a heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.

Remove the lid and simmer until most of liquid is evaporated, 10 to 15 more minutes. Remove from heat. You can now either press the sauce through a strainer to remove the skins and then mash the apples to a coarse sauce with a potato masher, or pass everything through a food mill, which will do all the work in one step.

Either way, place the sauce back into the pan off of the heat and add the rum, stirring to combine thoroughly. Heat gently over medium heat for just a minute. Remove from heat. You can serve immediately (it's delish warm, with a pat of butter), or refrigerate for up to three days. Serves four.