Apple sauce
Who doesn’t love apple sauce? There’s an acceptable childish feel to it; it’s just so basic and delicious and comforting. In my opinion, apple sauce should be completely unadulterated. Nothing needs to be added. Even if you start off with apples that are less than ideal, whether they’re bruised or mealy or wrinkly, any apple can make a stellar apple sauce.
I first started making apple sauce for myself actually when I had my wisdom teeth out. Just a few months into marriage, I had to have all four of my wisdom teeth removed at the same time. It was not a fun event by any means. After the procedure, I remember I could barely open my mouth wide enough to fit a utensil in. The only things I was able to eat the first few days were soft, mushy foods, like oatmeal and apple sauce. And of course I made myself homemade apple sauce.
Indeed I recovered from that surgery and I still make my apple sauce the same way. Lots of apples and a touch of filtered water. Let the apples simmer slow and low for hours until they cook down into a thick, pulpy mush. Perfection!
Lately, since it’s appropriately fall, and thus apple-picking season, I have been taking my kids to Larriland Farm to pick local apples. The apples at this farm are incredible! Now, I usually only get varieties I cannot find at my local supermarket. This year, we went almost every weekend and picked some fantastic varieties such as Crimson Crisp, Evercrisp, Ludacrisp, Rosalee, Ruby Rush, Empire, Wine Crisp, and Stayman. Each one was even more delicious than the other, if that’s even possible! We have been eating so many apples, we just can’t get enough. And since my twirlies can’t quite chew apples yet, I have been making a big batch of apple sauce once a week. The babies love it and so do my older kids….and of course so do my husband and I! We like to top our apple sauce with a sprinkle of cinnamon for an extra indulgence.
I like to keep the skins on my apples when making sauce, knowing that I will puree my sauce once it’s finished cooking. If you prefer to peel your apples, you can certainly do so. I just like the extra nutrition, taste, and color it gives to the sauce. One time I accidentally let my apples get a bit over-caramelized, but it was a pleasant mishap because I essentially made apple butter! The sauce was already a darker color because of the ruby red skins, but allowing it to cook down further than apple sauce and caramelize a bit more, created a rich, dark, thick apple butter-like sauce. My twirlies devoured it!
Homemade apple sauce
5 lbs. apples, any variety
water
cinnamon for topping
Cut the apples to remove the core and chop into large chunks. Place into a large pot on the stove. Add enough water to reach halfway up the apples in the pot. Place the lid on the pot and bring the apples to a boil. Once the water is boiling and the apples are starting to break down, reduce the heat to low and allow the apples to simmer on the stove with the lid on for several hours. Occasionally check on the apples, being sure to add more water if it has all evaporated. If you need to add more water, only add about one cup at a time or less if needed. Cook your apples to your preferred consistency. Allow to cool, and then transfer to a food processor to puree. If you like your apple sauce chunky, then simply just mash the apples with the back of a wooden spoon. Place in an air-tight container in the refrigerator. This will keep well in the fridge for about a week, or you can freeze it.
