Applesauce… the word automatically makes me think of comfort. Applesauce is one of those many fall comfort foods that I love. It is wholesome and delicious… it can be served chunky or smooth. Even better, it is easy to make and easier to consume – hot or cold!
I love this time of year… apples are in season and there are so many varieties from which to chose… like 7,500 varieties!! Recently Mike and I visited family in upstate New York. While there we went to the North Star Orchard where we selected the following 3 varieties: Cortland, Spy, and McIntosh apples. We bought a bag of Cortland’s for eating and several bags of Spy and Mac utility apples for cooking. They are not the prettiest, but they are perfect for baking or cooking anything apple.
Mike is my applesauce expert. The minute we have those orchard picked apples on hand, he pulls out our apple peeler. This gem (purchased through Williams Sonoma) peels, cores, and slices the apples, making the whole process a no brainer. My question for you: why buy store-bought applesauce, when you can make your own?!
For our applesauce we chose two varieties: Spy and McIntosh. We chose the Northern Spy because of their tart yet sweet taste. They are firm, stout apples that will add the chunkiness to your applesauce, meaning you won’t get mush. The Mac is a softer apple with a sweet/tart taste that is perfect for making applesauce. This apple will break down, creating the smoother part of the applesauce.
This is what you will need…
- A mixture of apples… we used 14 medium to large apples or enough apples to fill a 5.25 qt. Le Creuset Dutch oven or pot
- ¼ cup water
- ¼ cup honey or more to taste
- 1 tbsp. Cinnamon or more to taste
- ½ tsp. freshly grated nutmeg
- 1 tbsp. fresh lemon juice
- Peel, core, and slice apples using an apple peeler, then cut sliced apples into various sizes and add to pot.
- Stir in water, honey, cinnamon, nutmeg, and lemon juice and bring mixture to a simmer over medium heat. Once it starts to cook down, cover but stir frequently.
- Cook for about 25 minutes for a chunky sauce and longer for a more smooth sauce.
Applesauce can be stored in the refrigerator or even frozen. At our house, we are lucky if it makes it to the fridge. Applesauce and potato pancakes or latkes go hand in hand. I made some for lunch the other day and Mike and I had quite the feast. Enjoy!