No, seriously. Today was a wintry day. We had like, 3 days of fall and now there’s a distinct chill in the air. Don’t let the shining sun throw you off. Today was in the 40s! And, due to some haphazard grocery shopping, I just so happened to have 4 lbs of apples in the refrigerator.
Yep, still not back in the swing of things post-move. Exactly how long is this going to take folks?
Regardless, when life hands you four pounds of apples and you already have an apple green Le Creuset, you make applesauce. Because homemade applesauce, in case you didn’t already know, is the secret to all that is good in life. If you haven’t had it, I’m going to go out on a limb and tell you you haven’t lived. Today I tried a new recipe. An Elise recipe, via Deb.
My go-to applesauce has always come from my number one girl. It’s packed with flavor, pucker, and warmth, and it complements pretty much anything you might place on a holiday table. I will confess the Thanksgiving table is the one place where I will repeat the same dishes again and again and again. But I always spend the month of November testing out alternatives, just in case there is a better alternative out there.
This applesauce is not going to replace Ina’s at Thanksgiving. It’s not the kind of show-stopper I need on my most favorite day of the year. Nonetheless, it is totally and completely blog-worthy. Deb calls it subtle and I couldn’t agree more. Subtle in the best way food can be subtle. This is apples, water, lemon peel and cinnamon. But if your apples are fall apples, then they are packed with so much fresh flavor that you won’t even miss the sugar that could have been.
And once you run this through a food processor or blender, it will be downright velvety. Like buttah. And though you have served yourself a bowl with a little sprinkling of cinnamon on top,
You may find yourself sneaking back to the fridge for more spoonfuls all evening long. It’s fall in a bowl (even better is that the process of making this applesauce could not be easier).
You will need:
- 4 lbs. apples (I love McIntosh in the fall, and Granny Smith always add a nice pucker)
- 4 peels of lemon
- 1 C water
- 1/4 tsp ground cinnamon
Peel the apples and cut them into even chunks. Aim for about 6-8 per apple. Place them in a large pot, add the other three ingredients and bring to a boil, uncovered. Bring the apple mixture back down to a simmer, cover, and cook for about 30 minutes. Check to see if the apples are adequately mushy at this point. See if you can mash them with a fork. If so, give the apples a stir to break things up a little. If not, keep the heat going, and check back in a couple more minutes.
You can absolutely leave your applesauce in this rustic, chunky state. Especially if you’re having pork chops. Mmmm.
Alternatively, once your applesauce has cooled, you can put it in a blender or food processor and give things a whirl to get the smoothest texture possible.