If Life Gives You Apples ...
If Life Gives You Apples ...
I’ve been stocking up on apples each week at the farmers market. Every fall, I learn to love the crunch and flavor of freshly picked local apples all over again.
This fall, I’m enjoying Staymans, Jonagolds and Arkansas Blacks. I’m also putting some of the latter away for December, at which point they will have mellowed and actually improved.
Though I mostly eat apples as afternoon snacks, I’ve been thinking of making homemade applesauce again.
Basic applesauce contains just apples, sugar and water. A pinch of salt helps enhance the apple flavor, but it’s optional, as are such accent flavors as cinnamon, lemon juice or zest, ginger and cloves.
I like such medium-sweet varieties as McIntosh, Jonagold, and Rome for applesauce. Sweet Golden or Red Delicious apples will make a respectable applesauce, too. I avoid tart “cooking” apples.
You can peel the apples or not. I like to leave them unpeeled, as the peels add a depth of flavor. Then I strain out the peels after I cook the sauce. A sieve will work for this, but a food mill gives a much better texture.
A good rule of thumb is to use very little water, about 1/2 cup, for every six apples (2 to 2 1/2 pounds), plus 2 tablespoons sugar and a small pinch of salt. If desired, add 1/4 teaspoon cinnamon or ground cloves or a teaspoon of lemon juice or 1/4 teaspoon of lemon zest. Make sure you wash and core the apples first.
Simmer about 20 minutes, stirring occasionally, until thickened. Mash the apples and strain the sauce if the peels are in it, then you’re done.
Fresh applesauce will keep about a week in the fridge.
Apples also are great diced and sauteeed with butter and cinnamon or raw in pancake batter.
Anyone have any other good ideas for apples?
