Easy as Applesauce

Happy Canadian Thanksgiving!

Possibly the only thing that screams ‘Thanksgiving’ more than turkey and pumpkin pie… applesauce!!!!

Am I right?!?… Okay and maybe cranberry sauce and mashed potatoes, gravy, squash… beer… cider… The point is applesauce is delicious, so easy to make (especially with little helpers) and this is the perfect time of year to do it!

Make yourself a few batches of this stuff. It’s a life saver. Especially if, like me, any of these terrifying disasters could occur in your household at any moment:

• your kids are looking for a quick snack – applesauce!
• you’re baking muffins and need an oil-or-milk-substitute – applesauce!
• you run out of jam or maple syrup for pancakes – applesauce!
• you are going to a house-warming / potluck / baby birthday – you guessed it… APPLESAUCE! In a fancy re-used jar, of course.

Told ya. Life saved.

I posted a few weeks ago about our backyard apples. Yum. They are long gone, so this weekend, we ventured to our favourite farm in Embrun to re-stock.

It was a beautiful, crisp fall day, shared with a good friend. Absolute perfection.

Back to the applesauce… We picked a few types – Freedom, Nova Macs and Liberty – and collected a few less-than-perfect apples, even some that the kids found on the ground. We shared a couple with the farm pigs and donkey, but the rest, we lugged home in our bags.

Back at the house, the kids were on a mission – before I had even taken my shoes off, they started lining up the spotted apples, “these ones are good for applesauce.”

My daughter is really into writing grocery lists and lists of all kinds, so as I was chopping, she began writing down how many apples I had thrown in the pot (… seriously?! what would I *do* without her???… I would guess, that’s what). But she took this job very seriously – requesting that I not chop more than 9 until she returned from the washroom.

Anyway, I choose to leave skins on – quicker, simpler, more nutritious, plus it turns your applesauce a lovely pink colour. You’ll notice that once chopped, the inner apple is lovely and spot-free. Never judge an apple by its exterior.

Ingredients (to make 1.5 litres)

12-ish apples, sliced, cored, skins on (any apples will do – but as always, fresh is best!)

1 cup water (or fresh apple cider)

Juice of 1 lemon

2 Tbsp maple syrup or coconut sugar

1-2 tsp cinnamon or a cinnamon stick

sprinkle of sea salt

Optional: dash of cloves, nutmeg, allspice

Directions

Put all of the above ingredients into a large pot. Place pot over medium heat for about 15 minutes, stirring occasionally.

When apples appear soft, turn off heat and allow to cool.

Remove cinnamon sticks (if used). Pour entire pot into blender or food processor and mix until smooth.

Pour sauce directly into bowls for immediate consumption, or this recipe fits nicely into two 750 mL jars (or whatever sized jars you have on hand in your jar collection… that’s not just me, right?)

I tend to make a second – even third – batch right away since my blender is covered in apple goo anyway. And the incredible aroma throughout your house will undoubtedly attract a few scavengers…

You can freeze it for months, or make cute labels and use as a seasonal host gift. Whatever your choice – enjoy!