This recipe is a cop out. Only because it's so easy to make applesauce and there's really only one ingredient. But if there ever was a post that convinced you to make homemade applesauce, I hope this is it. I bought a food mill at Marshall's just for this exact purpose. The thing only comes out once or twice a year, but it's so worth the cabinet space!
Like everyone else on my instagram feed, I went apple picking last weekend, hauling home (well I should say Michael hauled it) a 25 lb. bag of deliciously crisp Cortlands.
It was an ideal weekend at the Lake house. We hauled our groceries and overnight bags up early Saturday morning, driving out of the city to breathe that fresh country air. The leaves, (THE LEAVES!), were so beautiful and the weather was perfect, as was the company.
We had the lake to ourselves, most of the weekend. Can you spot Kate swimming along next to Ava's kayak?
This is one of my favorite pictures. The sunset was unbelievable. I've never really paid attention to light, but as I photograph more, that is one thing I try really hard to notice. As the sun lowered in the sky, it illuminated all of the yellow and red leaves so that each one turned into its own little light source. As you can see, we set up a sausage making station and a pumpkin carving station on the porch outside.
To make the applesauce, you'll need:
- 2 lbs fresh apples, washed and roughly quartered
- a food mill
Throw the apples into a big pot and cover in water. Boil until the apples are still together, but can be easily pierced with a fork (kind of like boiling potatoes). Let it cool slightly and run it through the food mill on the coarsest setting. Work in batches, taking care to clear out the skin and seeds once in a while. Taste, and add cinnamon if you so desire.I added a stick of cinnamon to each jar before bottling it up.The apple sauce will keep for 2 weeks in a sealed jar. Obviously it's great eaten straight out of the jar, but does anyone have ideas for how to incorporate applesauce into baking recipes?