Here in DC, we had a long, slow end to the summer, but it’s finally starting to feel like autumn. And with that, it feels like time for apples. I have very strong seasonal associations for apples – though they tend to be eaten all year round, my childhood memories of September weekend trips out to a pick-your-own apple orchard, and coming home with bulging bags of apples, still makes me think of apples in the fall. One of my favorite things to do with apples is making applesauce.
A lot of people out there never think of making applesauce from scratch, because it’s so easily accessible from a jar. I would argue that it’s so easy, and so good, to make from scratch that it’s absolutely worth it – if you’ve never made it yourself before, it will be the best applesauce you’ve ever tasted. It’s more flavorful, undoubtedly more appley. You can season it to taste – as much (or as little) sugar, cinnamon, and clove as you like. It takes little more effort to make a big pot than a little one, and it keeps well, so it’s great to make a bunch and have it on hand.
And the best part? While it’s cooking, your whole house will smell like apples.
This is almost another non-recipe because it’s so easy, and the quantities are so flexible. Be bold and experiment – it’s hard for it to go wrong.
Applesauce
4-6 apples (multiply at will)
water, cider, or juice
1/4 to 1/2 c sugar if desired
Cinnamon, nutmeg, cloves
The only tricky part is the apples: make sure they’re good sauce apples. There are so many varieties that I can’t advise you on what’s best, but most farmer’s markets and grocers will put descriptions to tell you which apples are good for baking and sauce.
Peel, core, and coarsely chop the apples. Put them in a pot large enough that you can stir them comfortably.
Add about 1/2 cup of liquid – this will keep the bottom from burning before the apples soften. Turn the heat on medium, bring to a slow boil, and reduce heat to a simmer.
Now just let it cook. Keep it on the back burner while you make something else. Stir it occasionally to make sure all the apples cook evenly. If it seems dry or in danger of burning, add a bit more liquid. (This is more of a danger for a really big batch, so keep an eye out.) As the apples soften, they will fall apart, and thicken into sauce. You can press the apple chunks with a spoon to speed up the process.
Once the apples have all fallen apart and the liquid has cooked off, you can season and sweeten to taste. Put the sauce through a strainer or food mill for a smoother product, or just leave it chunky. It’s best eaten warm, but you can cover it and keep it in the fridge for a couple weeks.
This sauce is great for breakfast, on pancakes or french toast, or as a side dish for almost any dinner.