back to those apples...

What's a girl to do with 2 bushels of apples? Well, there are many yummy treats you can make with that many apples. I started with apple sauce. And ummmm, it's good. This year I think I've finally worked out the right amount of spices in my recipe . But we are still divided around here on what the best texture is. The boys like it pureed smooth. The girls like it mashed with little chunks of apple still showing. Either way, it's a fundamental fall recipe that everyone should have. It will leave your kitchen smelling of apple, cinnamon, and cloves. And is there really a better scent in the world than that. Probably. But for now I'm thouroughly enjoying this one.

Homemade Applesauce:

10 to 12 Cortland, Mutsu, or McIntosh apples (about 5 1/2 pounds), peeled, cored, and cubed
1 cup of water
2 Tbsp. unsalted butter
2 cinnamon sticks
1/2 tsp fresh squeezed lemon juice
1/4 tsp ground cloves
1/4 tsp gound allspice
2 Tbsp sugar, or more, to taste

In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook covered on high heat until the apples begin to release their liquid, about 10 minutes. Cover and reduce heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes. Remove from the heat. Discard the cinnamon sticks. Add sugar (if needed, we like it a little tart, so I don't) and stir well. If you like it smooth, puree it at this point with an immersion blender or regular blender. If you like it with a few chunks of apple then you're done.

If freezing: I use Ball Freezer Jars. I think they are the best. While your sauce cools down wash the jars and let dry. It can now be poured into the jars and put into the freezer for up to a year. You can also pour it into freezer bags. Just ladel out a small portion into the bag, seal, and then lay it flat on a cookie sheet in the freezer. Once it's frozen you can take it off of the cookie sheet and stack multiple bags in the freezer (this is good if you're limited on freezer space). To thaw, just put a jar/bag in the fridge the night before you want to use it.

Enjoy! I know we will. Next up: apple butter, no maybe apple pie. Oh, I can't choose. Whatever it is, it will be yummy. That I do know.