It's apple season, which means it's applesauce season. I love applesauce. It's easy to make, it's soothing, and it's so good warm straight off the stove.
The other week I had a craving to make a big batch of applesauce, so at the farmers' market I picked up a bunch of different varieties of apples (check out this handy chart for options and ideas), and got cooking. With each batch of applesauce we have a few days' worth of snacks and dessert.
A few tips about applesauce:
I leave the skins on. Less work, plus extra fiber, flavor, and color. Oh, and texture.
No sweeteners. Applesauce is plenty sweet as it is, and if you find you want it sweeter, try adding a little cinnamon, nutmeg, clove, or pumpkin pie spice while you're cooking. The spices will add a sense of sweet.
I buy in bulk. I've found that at farmers' markets and orchards, a lot of farmers will often give a good deal for buying lots of apples at once, like half a bushel at a time. Or, if you ask for seconds (like apples that may have fallen on the ground or are pretty bruised up), you'll usually get a steep discount too. Just make sure to only use seconds for sauces and pies - don't eat those ones as is.
I store apples in the fridge. Every day an apple is left on the counter is equivalent to one week of ripening. I just learned this. So now I know when I buy in bulk, I'll keep my apples in the fridge until I'm ready to eat them or cook with them.
Just Apples Applesauce
- 6 large apples, cored and chopped
- cinnamon or pumpkin pie spice (optional)
Place the apples in a medium pot and add a half inch layer of water. Cook on medium heat, adding a tiny bit more water at a time if necessary, until apples are soft. Enjoy on its own, or try topped on French toast.
another applesauce, made when we lived in Vermont.