Applesause

So, I wrote in yesterday's post about how Becky and I spent the day in the kitchen after apple picking, making applesauce and apple pies. I thought it would be fun to share with you all a simple recipe, modified from Joy of Cooking to match as closely to how we made ours.

Ingredients:

3 pounds cooking apples (we used Cortland)-peeled if desired (we left skin on), cored and cubed

1/2 to 3/4 cups apple cider

1(or more. I think we used about 3-5/pot) large cinnamon stick

Optional ground cinnamon, ginger or nutmeg to taste





Directions:

Place apples, apple cider, and cinnamon sticks in a large pot.
Cover and simmer, stirring often, over low heat, until tender but not mushy.


Remove from heat. Discard cinnamon sticks. For chunky applesauce, break up the apples with a wooden spoon. For smooth sauce, pass it through a food mill. Add extra cinnamon to taste. You could also add ginger or nutmeg. One batch we made we added fresh and ground ginger, which gave it a nice kick and spicy after taste. Yields 4-6 servings



While cutting and cooking the apples down, Becky was telling me about how every year in her family they would make home made applesauce...enough to freeze for months and months. This seems like such a fun tradition for the harvest months, and one I'd like us to continue with Lily as she grows. And really, there is nothing better than fresh homemade applesauce! Thanks Becky for suggesting we spend the day cooking!