It’s fall in the Midwest. My favorite season. I love putting on a big, comfy sweater, walking through the woods on a carpet of multi-colored leaves, driving out in the country to the farm that has a big hay-stuffed scarecrow in front, taking a tractor ride out to the pumpkin patch, coming back with a bushel basket full of treasures, sipping hot apple cider in the barn, sitting around a bonfire….pure bliss.
Too bad I haven’t done any of that! Well, just the sweater part.
So far, our fall colors haven’t made much of an appearance. The lack of rain at the end of summer left the trees dry, sagging, the leaves turning brown and then dropping unceremoniously. Without the fiery colors of fall swaying back and forth in the branches, then swirling in the gusty wind as they fall to the ground, I just don’t feel motivated to perform the usual autumnal rituals.
The one exception is making applesauce. I always do that. Apple-picking season is almost over and it’s time to do something before it’s too late. I like to make a big-ish batch of applesauce and freeze it to use all winter. Whether by itself, spread on pancakes, waffles, toast, or reduced to thick, brown apple butter, it’s something I never tire of.
My grandparents used to make a cellar full of applesauce. We would fight for it at the dinner table and fight over who got to take home the last jar on the shelf. Their process was much more elaborate than mine – cleaning bushels of apples, cutting and stewing them in giant pots on the stove, mixing in the sugar and spices, simmering for hours, sterilizing the Mason jars, filling them and finally sealing the top with a thick layer of wax. They made gallons of the stuff – made it with an abundance of time and love and we treasured it.
I, on the other hand, am always looking for a quick way around big, burly tasks like that. My applesauce will never be in the same league as my grandparents’, but I still think it’s plenty delicious.
I like to use apples that have been stored in a cool (not cold) place, and then bring them in to sit on the window sill, catching sunlight until they are super ripe – almost on the verge of going bad. They get really sugary that way and often don’t need any sweetener when making the sauce. I usually leave mine unsweetened, but it depends on the apples.
You can use whatever variety of apple you like. All I ask is that you do NOT remove the peels. They add flavor, nutrients, and color. I have seen peels removed and will never understand why – such a waste of time and apple.
This recipe makes a small batch (2 servings) and can be paired with the Blueberry Pancakes with Fast Applesauce Topping recipe. It can be easily scaled up if you want to make enough to keep in the freezer.
Ingredients
2 medium-sized apples
1 cinnamon stick (about 3 inches long)
½ tsp. whole cloves (or ¼ tsp. ground cloves)
¾ – 1 cup water (depending on juiciness of apples)
agave nectar, honey or Stevia (optional, add to taste depending on apple tartness)
Directions
- In order to make this “fast & easy” cut the apples into a small dice so they cook quickly. I use the small blade on a Vidalia Chop Wizard.
- Place them in a pan with the cinnamon stick and cloves (if whole, grind in coffee grinder or spice mill). Bring to a boil, reduce to medium-low heat, cover, and cook for 8 minutes.
- Remove from heat. Remove the cinnamon stick and discard.
- Place apples in a food processor and blend to desired consistency. I like mine pretty smooth.
- Add agave nectar to taste, if desired.
Eat immediately or let cool and store in fridge (or place in tightly sealed container for freezing).
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