SC - OOP Question

[Marian Deborah Rosenberg]

Hi,

  Been just lurking for some time now as I no longer have the time to do much
more than browse the list.  But now I've got a question for the cooks out there.

  I made applesauce today.  Well mostly apple sort of sauce.  Got tired of
looking at the really big bowl of apples in the bottom of my fridge so I used
about three quarters of them, a box of dried apricots, a container of prunes,
and six or seven cinnamon sticks (probably cassia not real cinnamon) to make an
absolutely heavenly thick boiled fruit mix.

  I've always made appleasauce at home home, not school home.  And in thinking
things over, I missed a step.  The making it into sauce instead of thick gloopy
fruit mixture with pieces of apple peel in it.  I can visualize what the gadget
with the crank handle for making appleasauce into sauce looks like.  I even know
where it is in my parents' kitchen.  But I don't have one of these in my
kitchen.  Nor will I make applesauce often enough to be worth the effort of
trying to find one in Chestertown.

  Anybody have any interesting suggestions of what I can do with this glop? 
(Other than eating it straight out of the tupperware with a spoon--yum.)

- -M
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