So…turns out I get a little excited by fall produce at the farmer’s market.
Like…buying 12 pounds of apples excited. And then contemplating buying more. Until my boyfriend points out what a ridiculous idea that is, and how am I ever going to use all these apples?
Enter applesauce.This stuff is so much better than anything you will buy in a store (isn’t that always the case with homemade?). It’s fresh, has an amazing rainbow of bright apple flavors, and is delicious on pork, as a snack, or baked into cakes.
This recipe makes enough to freeze, and enough to last a week or so in your fridge, so you can enjoy appley freshness well into winter.
- 6 pounds of apples, peeled, cored and quartered – I used a mix of Sweet Sixteens, Cortlands, and Haralsons. I personally like to mix apples in my applesauce, it gives the sauce more complexity in the flavor, but it works just as well with one variety!
- 2 cinnamon sticks
- 4 strips of lemon peel from one lemon
- Juice of half a lemon
- 1/3 cup brown sugar (this can be adjusted based on your preferred sweet-factor)
- 1 cup of water
- A dash of salt
1. Put all ingredients in a large stock pot and bring to a boil. Reduce the heat and simmer for about 30 minutes, or until the apples are very soft and breaking apart.
2. Remove the lemon peel, and cinnamon sticks. Using a potato masher, mash the apples into the consistency you prefer. I like mine slightly chunky, but you can use a blender, and blend in batches if you prefer a smoother sauce.
3. Continue simmering on low heat if your applesauce is a bit more runny than you like. Otherwise, let it cool and serve at room temperature, or refrigerate, or freeze.