Falling into applesauce
I hate to say it, but this late summer of ours is on its way out. The leaves are shifting color, the squirrels are busy hiding nuts and I finally caved and tugged my sweatshirt from the top rack of my closet. This time of year calls for comfort, which to me means warm food and the classic fall spices of cinnamon and nutmeg. With apples literally falling from trees around Walla Walla, it’s about time to hunker down and cook up some applesauce. Nothing means fall like the wafting smell of applesauce stewing on the stove.
Applesauce is incredibly simple to make and there are so many ways to enjoy it. Eat it plain, warm it up and put some granola on top, bake it into an applesauce cake, plop it on top of pancakes or freeze it for later use. Experiment with making larger batches of applesauce and freezing some it in Tupperware. Once the sauce is cool, transfer it to Tupperwear and throw it in the freezer. Just remember to leave at least a half-inch of space at the top of the container because the sauce will expand when it freezes. When you’re craving some applesauce, move the container from the freezer to the fridge and let it thaw out. Applesauce will keep for up to a year frozen.
This recipe makes a chunky applesauce with the peels still in it. For a more uniform sauce, simply peel the apples at the start. And for extra sweetness, throw in a handful or two of raisins part way through as the apples are cooking. If you haven’t stumbled upon an apple tree in town, pick up some extremely cheap local apples at Andy’s Market in College Place. If we are going to have to admit that autumn is here, we might as well embrace it with good food.
Simple Simply Apples Chunky Applesauce
8 medium apples, cored and cut into eighths
cinnamon stick (or 1 tsp. of ground cinnamon)
dash of ground cloves, nutmeg, allspice (any or all optional)
Core the apples and cut into eighths, then half each eighth. Put an inch of water in a heavy-bottomed pot and add the apples, cinnamon stick and any spices you wish. The water will help to prevent the apples from sticking or burning. Cover the pot and bring the apples to a boil over medium-high heat, stirring occasionally. Once boiled, reduce to a low simmer and cook with the lid part-way on for at least 30 minutes, or until the apples are tender and sauced. Stir and check on the sauce regularly so that it does not burn. If the sauce is getting so thick that it seems like it will stick to the bottom of the pot, pour a little water in. When the apples are tender, taste the sauce and stir in any additional spices.
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