Thursday, September 23, 2010

When Life Gives You Apples...

...make applesauce.

Our bushels overfloweth with apples.
This is the first Autumn we've harvested from our backyard apple trees. I'm questioning why we've never taken advantage of our (two) apple trees in the four years we've lived here. Honestly, we just let all those beautiful, organic apples fall to the ground and go to waste. Pity.

This year, the big piggies have been making daily sojourns to the apple-heavy trees at the back of our property and coming back with armfuls of pretty, speckled fruits.


See there?

Honies, it's time to make applesauce!

Gather the implements...


Throw the peeled (or leave the peels on), cored, chopped (in 1/4's) apples into a great big pot or dutch oven.

Toss some cinnamon and a sprinkling of sugar in with the apples and let them get warm.


Add a couple of cups of water (or apple cider) and let them simmer for 30 minutes or so.
And while they're simmering, please, please, please don't cover the pot. You have to let those gorgeous fumes escape and fill your home.
The smell is just about the best part about making applesauce - not even kidding.

When the apples have softened, you can either smush them up with a fork (if you like chunky sauce), use a food mill (do this if you left the skins on your apples) or puree them (for smooth sauce). I prefer chunky.

Add more sugar or cinnamon to taste.

Serve it up - still steaming - in miniature bowls and just wait for the crowd to get a load of the fab aroma, and gather.
My crowd was of the 4 ft and under variety and, for their small frames, they packed away quite an impressive amount of warm, cinnamon-y applesauce.


Another rule about making applesauce (in addition to keeping your pot lid-less for the smells and serving it up warm) is that you must not throw away the apple scraps. Keep them in a bag and throw them in the refrigerator.

Why?
Because tomorrow, when you're not making applesauce, and mourning the loss of The Applesauce Making Smell, you can throw all of those cores and stems and peels into a pot with some water and whole cloves, put it on the stove and simmer that baby until it's dry.
(and then add more water and simmer 'til dry again...and then repeat...)
And, low and behold, you'll have captured the essence of applesauce making again - if that doesn't smell like Fall, I don't know what does.


this one especially liked his first taste


By this time I've had enough experience wit making applesauce to eye-ball the entire process - evidenced by my lack of measurements in the recipe.
If you're dying for more concrete directions, here is a good recipe for you:

3lbs apples, peeled, cored and cut into 1/4's
2T. butter
2-3 cups of apple cider (or water)
juice of 1/2 a lemon
cinnamon and brown sugar to taste (if you need it)

Combine butter and apples in large pot or dutch oven over medium heat. Cook until apples are slightly soft, about 5 minutes. Add cider (water) and bring to a boil, reduce heat and simmer. Simmer partially covered, stirring occasionally, until soft (about 30 mins).

3 comments:

Lisa H said...

My mouth is watering! How do you have so much wisdom at such a young age! Almost makes me want to go back to the mother-with-small -children-stage of my life. But even a grandmother can learn a few things from you young ones. Thanks!

Katie said...

YUM!!!

Jamie Willow said...

loving the bigger picture sizes! perfect!