Brandied Apple Sauce

This time of year, I always seem to be asking myself..."What do I do with all of the apples?" It's an excellent problem to have. One of the best things about living in the Pacific NW is that from now until Thanksgiving, there is an abundance of cheap apples in every form of tartness and sweetness. Good for pies, crisps, salads, strussel and of course apples slices with sharp cheddar cheese. However, despite all the crisp, yummy apples you find, it is inevitable to come across mushy, meal apples. The only way I now to make mushy apples palatable is to make applesauce. Specifically, Brandied apple sauce.

Inspiration: APPLE SEASON!!!
Time: 30 minutes
Difficulty: Easy
Special equipment: None
Servings: 2-4

Ingredients:
1 lb of mush apples (the tarter the better)
1/2 C granulated sugar
1/2 C water
1 tsp ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. fresh ground nutmeg
1/4 brandy (Calvados is prefered, but any brandy will work)

1. Core and slice apples. Add all ingrediants but brandy into a medium sauce pot and bring to a boil.
2. Reduce heat, and simmer uncovered until liquid thickens (about ten minutes), stirring occassionally.
3. Add brandy and stir. With a potato masher, mash the apples to a chunky mush.
4. Will keep in the refridgerator for up to a week...but I doubt you'll let it.