hello applesauce!
and good bye summer.
i love homemade apple sauce..
on its own, or dolloped on oatmeal or swirled in yoghurt.
of course it pairs beautifully with ice cream too. warmed is best.
my dad loved it and the littles too.. its ageless!
it’s so easy to make..
it only takes 10 apples, a lemon and a vanilla bean.
years ago a lovely customer shared that she added vanilla to her apple sauce.
i have done it ever since and always think of her!
i believe a variety of apples makes the best sauce..
the flavours blend and the sauce becomes complex and layered.
use some sweet, and some tart. i have been known to put a pear in my sauce!
every batch is a little different!
you will need..
10 cups of apples cut into small pieces, without the cores.. about 10 apples.
leave the skin on to impart a lovely pink colour, or peel them.
i used macintosh, cortland, royal gala, ginger gold, prima, wealthy, gravenstein and honeycrisp apples.
1 small lemon juiced.. about 3 tablespoons.
3/4 cup of our apple cider or water.
1 vanilla bean cut in half with the seeds scraped out
or a splash of vanilla extract.. a tablespoon.
place the apples, cider or water, lemon juice and the vanilla bean seeds in a pot over medium heat.
gently boil for about 25 ish minutes.. stirring every now and then making sure it doesn’t stick to the bottom of the pot.
add a little more cider or water if it’s sticking.
each time you stir you will see the apples breaking down and softening.
when the apples are very tender, you’re done!
your home now smells wonderful too!
remove the pot from the heat.
you can run it through a mill, or sieve to extract the skins.
or blend everything in a food processor.
if you like your sauce a little chunky, there’s no need blend.
applesauce keeps for a week in the fridge. you can freeze it too.
the pot i used belonged to my mom, and the mill i used belonged to my my mother in law!
we welcome autumn this sunday!
the valley has started her costume change!
warm hugs,
laura
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