Updated: Sep 29
It's the first day of gloomy, wet weather, as summer fades back and fall takes his turn, and I am delighted. Applesauce is hands-down, the first thing I make with an initial fall rain. The smell of sweet apples melting down in a pot with cinnamon is nirvana of the homiest kind. Even non-apple lovers (aka: my husband--you can blame too many days growing up on an orchard for that) appreciate the calming all-is-right-now fog that coats the kitchen and slows down even the most boisterous of personalities. Human or canine.
This apple sauce is rustic. VERY minimal ingredients- basically just the apples plus some flavors and a spot of sugar. Applesauce keeps up to two weeks in the refrigerator covered well, although it probably won't make it that long.
And I highly push you to eat it warm. (There now, all better.)
"If you don't eat it all, take this applesauce and spoon it over some pork chops with onions before cooking. Wow."
Notes: Apples are Organic. Orange juice is not from concentrate.
Ingredients: 6 apples, peeled, 1/4 cup water, 1 scant tbsp. sugar, big splash orange juice, 1 cinnamon stick.
1. Chop apples roughly. Combine in a pot with the water, sugar, cinnamon stick and orange juice.
2. Heat over medium-high heat, stirring occasionally until apples are very soft, about 30 minutes.
3. Remove cinnamon stick. Blitz apples in a food processor or blender until smooth but not baby-food pureed. Eat immediately or store covered in fridge up to two weeks.