MAKE IT CUTE

Except for peeling the apples, making applesauce is a cinch. You can put it, hot or cold, on your waffles, yogurt, ice cream, pork chops, or eat it plain. Pour into plastic containers or zip-lock bags and freeze it. This is a chunky-style applesauce. Some people like to put theirs in the blender for a smoother sauce, but we think blended sauce looks like baby food. Stick with chunky-style.

Apple Picking

If you’ve ever visited an apple orchard, you know that there are many varieties available. Some are great for eating, such as the Delicious or Gala, while others are better for sauce or baking. Use a sweeter apple for sauce, not a tart Granny Smith. We use whatever is on hand – a few Braeburn, a few MacIntosh, and a few Cortland apples.

What You’ll Need:
 

*1 cup apple cider or juice
*10 medium-sized apples (or a combination of small, medium, large)
*4 cinnamon sticks
*A one-inch piece of fresh ginger root

What You’ll Do:

1. Pour the apple cider into a large pot. Cut all the apples into quarters. Cut out each core, then peel each quarter. Chop into one-inch pieces and drop into the pot.

2. Turn the heat on low and put the cover on the pot. Simmer for 20 minutes or so and then stir. Continue to simmer for another 30 minutes or so, stirring every 10 minutes so the uncooked apples on the top are stirred into the sauce.

3. When all of the apple chunks are cooked, turn off the heat. Remove the cinnamon sticks and ginger root. Smash any large apple chunks with the back (raised part) of a wooden spoon or use a potato masher.

4. If your applesauce isn’t sweet enough, stir in a tablespoon or two of real maple syrup or brown sugar. Cool thoroughly before putting in the refrigerator or freezer.

Tools:

*Glass measuring cup
*A large pot or saucepan with lid
*Paring knife
*Cutting board
*Wooden spoon for stirring
*Potato masher if you like

By: Anne Vassal 

by GL | 2/1/2016