Homemade Applesauce

DSCN0687How could I let the month of October go by without an apple recipe?

Growing up, every Sunday we would pile into the car and go about eight miles to Ellie’s to pick up our weekly apples. Ellie reminded me a lot of my Grandma Koli, and she had a wonderful farm stand and gift shop, which was a bit on the old-fashioned side with little china trinkets. (It was the first time I saw the sign, “you break it, you buy it” which always led me to wonder if I actually had enough money in my piggy bank, just in case!) Ellie always let my brother, sister, and myself pick out one apple to munch on the way home. The apples would be in wooden crates and I would always dig through to find the biggest, reddest apple. It is an autumn tradition I remember fondly.

Subconsciously–or not–I’ve continued this tradition every fall. The apple orchard in our little town used to be on my long Sunday walk, so I would walk, pick up my apples (and cider doughnuts), and then walk back, exercising off the just-eaten doughnuts. But a few years ago, they moved their “store” to their other orchard, a few miles away that is not on my regular walking route. I have walked it, but it’s on a main road and my backpack would be laden down with apples, cider, and sometimes maple syrup, so it’s just not fun. Since the move, I drive over every Sunday after 4 p.m., when the apple picking crowd is starting to thin, and select my apples and Concord grapes for the week.

Helpful Kitchen Tip: I use Cortland apples for both applesauce and pies, as their flavor is sweet, not too tart, and they have a bit of water which is good for baking. If you select a harder apple, like a McIntosh, they will be great, they’ll just take longer to cook and more sweetener, depending on your taste. Another tip, if you have a food mill, you don’t have to worry about paring the apples; just core, dice, and the food mill will eliminate the skins for you! Cooking with the skins on adds a bit of pink to the sauce!

Homemade applesauce is delicious and easy to make. All you have to do is peel and dice some apples, put it in a saucepan with a little bit of water, and leave it on the stove top to cook. Add some more water, if needed, sweetener, cinnamon and/or nutmeg, and you’re done! And this time of year is perfect; a roasted chicken, some roasted root veggies, a simple green salad, and you have a perfect autumn meal to warm you on a chilly evening!

DSCN0686
Homemade Applesauce
I like my applesauce to have a little bit of texture, so I sometimes don’t cook the apples fully, so there are pieces of apple. Honey adds a different layer of flavor, but you can always use white or brown sugar.

4 Cortland apples, fairly large
1-2 Tablespoons honey or sugar
¼ cup of water, more if necessary
Cinnamon
Nutmeg

1. With a paring knife, peel and dice the apples. Place in a saucepan with ¼ cup of water.

2. On low heat, cook the apples, occasionally stirring them. Add more water, a quarter cup at a time, if you find they are getting too dry. When the sauce it at the consistency you like, add one tablespoon of honey or sugar, taste test, and add more to get the right sweetness.

3. Add cinnamon and nutmeg to taste. You can keep this in the refrigerator for at least four weeks.

Just in Time for Halloween!
In case you missed this recipe last year, I thought I’d bring it to you again. Surprisingly enough to me, it was my most popular recipe EVER! Sadly, it is not my own, but it was fun to make and you could whip up a batch this weekend for the little trick-or-treaters who will knock on the door next Thursday or give away to your co-workers like I did!

Candy Corn Cookies

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9 thoughts on “Homemade Applesauce

  1. Love the apple-trip memories; brought back apple-gathering images from my early childhood. I don’t usually make apple-sauce, but when I thought about using freshly-grated nutmeg, my attention caught. (Any reason to grate whole nutmeg is a good one; it’s such a unique fragrance.)

  2. Yes, I too remember the trips to Ellie’s when you kids were young—–also remember my pink fingers after peeling apples for applesauce. It seems like one time I tried making it with red cinnamon candies.

  3. I’ve always meant to make homemade applesauce but have never gotten around to it. I always thought it was harder than it seems you’ve described. I just might try it this year.

  4. Pingback: MVK’s Recipes for Autumn | My Vermont Kitchen

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