Orchard Applesauce

Sunday was a busy day.

The kind of day that was just one project after another.

The kind of day that leaves you tired, but tired in a good kind of way. You know when you finish the day and your feet hurt and there's dirt under your nails and bugs in your hair and your face is flushed with a pink glow cause you've spent most of the day in the sunshine?

That's the kind of Sunday I had.

I decided to make some homemade applesauce early in the morning. The whole house smelled of cinnamon and apples. That is the smell of autumn to me.

I harvested the last of my basil and eggplant. I pulled the last of the tomatoes off the vine to ripen on the windowsill. Evan and I cleared the raised beds and weeded them one last time.

We replaced the dying impatients with mums. We pulled withered leaves and flowers from the pots. We sat by the fig and admired how big it's gotten over the summer, dreaming of the figs we'll eat next year, knowing soon it will be bundled in a blanket and placed in the shed to go dormant over the winter.

Mitch helped me plant lots garlic for next years harvest and mulched the beds to give it a nice warm place to grow. More garlic info on an upcoming post.

I cooked up some jasmine rice while John got ribs ready to go on the grill.

By the time dinner was ready, we were all hungry and tired and thankful for the simple meal before us.



This is a simple applesauce recipe. All you need is 8 apples and a few other ingredients and you have delcious homemade applesauce that puts the stuff in the jar to shame.

Just to tell you how good this applesauce is....Evan won't eat applesauce that you can buy at the megamarts, but he loves my applesauce cause honestly, it's just that good.

When the apples have cooked down just mash them up to the consistency you like. We like ours with a few lumps.



Orchard Applesauce
adapted from a recipe in Yankee Magazine
Printable recipe
8 medium size apples (I used a combination of Cortland and Macoun).
1 cup apple cider (apple juice would work too)
½ cup granulated sugar
½ teaspoon ground cinnamon

Peel and core the apples and cut into hunks. I put my apples through a corer/peeler/slicer machine, but if you don’t have one a knife will do the job just as well. Place the apples in a medium size saucepan and add the remaining ingredients. Cook until it comes to a boil and then turn the heat down and let it simmer for 15 – 20 minutes. Let it cool for about a half hour or so then take a potato masher and mash it to the consistency you like. Cool to room temperature then cover and refrigerate.