It’s fall, and apples are in season in many places. My friend Missy brought some really fabulous applesauce to a meeting the other morning to share with us all. It was so good, and we all found it hard to believe that the only ingredient in it was apples. What was even harder to believe was how easy it was to make.
This is an easy way to use in season, local produce and to support local farmers. In fact, you can use less than perfect apples in this sauce – ones that have been bruised a bit or are a little past their perfect crispness. Farm stands usually sell their less than perfect produce at a reduced rate. This would be a good recipe to make with the last of the season crop and freeze some to eat mid-winter.
Here’s what to do.
- Get a bunch of sweet apples that are good for sauce from a farm stand or pick them yourself – something like Gala, Fuji, Rome apples. Don’t buy red delicious, and don’t buy ones that you would normally use for a pie. You want apples that will mush up well. If you’re unsure, ask at the farm stand which apples would be best for sauce. (Since the only ingredient in this recipe is apples, you can use as little or as many as you want.)
- Wash the apples well – especially up by the stem.
- Quarter the apples.
- Put in a pot with one inch of water at the bottom. Bring to a boil.
- Reduce the heat to medium and cook until the apples are soft.
- Run the apples through a food mill – the seeds and peels will separate from the applesauce and you’ll be left with a sweet, creamy applesauce. No need to add anything else.
If you were going to try this recipe, what apples would you use in it?
Image courtesy of flickr.