Applesauce

 

 Applesauce

Having lived in Western New York state for 25 years, making applesauce has been an autumn tradition.

Unfortunately, here in Chautauqua County, the 2012 season was disastrous for apples. Very few apples on the market and on my own trees, there was a lonely one for four trees.

Apples are now grown all over the world, the sauce is easy-schmeasy to make, and the taste is NOTHING like store-bought, so begin an autumn tradition and you may find yourself swooning as the delightful aroma wafts through your kitchen.

Try mixing applesauce into a bowl of yogurt for a snack. Cover a potato pancake for a delightful winter treat.

INGREDIENTS

about 24 apples (Granny Smith, or Cortland are my favs)

1 TB. cinnamon

1 or 2 TB Sweetener (optional)

DIRECTIONS

Wash and chop apples. As you chop them, place them in a large heavy pot that is on medium-low heat.

After the apples are chopped, stir in the cinnamon.

Keep watching the pot, stirring as necessary so the apples don’t stick and the heat is evenly distributed.

Cook until the apples are slightly mushy. Drizzle sweetener over them and stir it in. Taste and decide if you’d like more sweetener or cinnamon.

Enjoy immediately (warm) or refrigerate. It will keep for about a week in the fridge, but may be frozen for longer storage.