Fall just wouldn't be fall without traveling to the apple orchard and picking apples. We went every year when we were kids and came home with hundreds of apples. Or maybe it was less then hundreds, regardless, it was a lot. And we would eat them two or three at a time. Small, sweet and super duper crunchy.
I don't know how there were ever any apples left for Mimi to make anything with them. But she did. And her simple and delicious harvest applesauce was on our dinner plates all season long.
Pick a peck or two of apples this season and you too can have some fresh fall goodness.
Cares and Mimi
Here is our recipe:
1/2 peck apples, like Malrose or Cortland
3/4 cup water, apple juice or apple cider
1/2 cup brown sugar
Wash apples and remove stems. Cut apples in fourths, you don't have to peel or remove cores and seeds if using a food mill. Peel and core if using a blender.
In a large saucepan with a lid, heat apples, covered, in liquid over medium-high heat. Cook until the apples are tender and most of the liquid has been absorbed, about 15 minutes.
Press apples through a food mill into a large bowl. If using a blender, break up apples with a
fork, transfer to a blender and blend until smooth. Pour applesauce into a large bowl.
Add the brown sugar and stir to combine. Sprinkle in the cinnamon to taste and stir to thoroughly combine.
You can serve the applesauce warm, as a side dish, cold, or as a dessert, any time of the year.