And so we started with applesauce. Well, technically my baby’s first “foods” were some impossible-to-resist crinkly paper from the examination table at his pediatrician’s (or whatever I missed in Mama’s First Tiny Mouf Fingersweep) and some diluted, organic, no sugar added prune juice, but we don’t really need to get into the rationale behind that, do we?
Despite having baked more apple pies, tarts, crumbles, grunts, brown bettys, muffins and cakes in the last five years than most people do in their lifetimes, I’d actually never made applesauce before. Needless to say, mastery of applesauce is a great trick to have up your sleeve when you a) have a wee one underfoot and b) live in an area where apples are pretty much the only locally-grown fruit available from October through April. I knew Elise would never steer me wrong, thus I turned to her recipe for guidance, nixing the sugar and lemon juice, as I understand we’re supposed to ease into the citruses further down the road.