We all have certain foods we like to have on hand. Applesauce is one of mine. It serves as an easy snack, a quick side dish, sweet condiment, and a healthy filler for any number of baked goods. In the fall, I like to make it myself. Yes, I realize there are entire grocery store aisles devoted to applesauce these days, and the whole idea of making homemade applesauce calls to mind Diane Keaton’s overzealous sauce-making scenes in Baby Boom (a self-conscious attempt to get all “country” and “homey” as the leaves turn.) But: The whole process is so simple and kid-centric, and the results are more bright, fresh, and delicious than you’ll ever get in those plastic cups that sit on the supermarket shelves.
Ideally, applesauce making starts at a pick-it-yourself orchard, between late August and early November. More than half of the U.S. states—mostly in the Northeast, Mid-Atlantic, Mid-West, and Pacific Northwest—have apple growing climates, and the varieties that are ripe to pick depend on the month. To find a great U-Pick place, check out this site. http://www.pickyourown.org/index.htm#states. Alternatively, hit up a farmer’s market or grocery store—apples are plentiful from now through the early winter, and if you keep them cold in the ‘fridge or in the garage or a cellar, they’ll stay fresh for months.
While most applesauce experts favor a “tender-tart” variety for sauce-making—Macintosh, Cortland, and Macoun—I usually just use what I have around. But I do mix two different kinds in a batch. They’ll soften at different rates in your cooking pot, adding two different tastes and slightly different textures to the sauce.
Just in case you can’t shake the idea of applesauce as baby food, here are some sauce uses:
1. Substitute for oil in baked goods to reduce fat and add vitamin C. My favorite use is in boxed gingerbread mix.
2. Toasted-nut applesauce: (The best fall/winter breakfast or afternoon snack (with a cup of coffee or tea.) Toast a handful of walnuts, pecans, or hazelnuts in an oven or toaster oven at 375 for a few minutes. Sprinkle warmed nuts on warm or room temperature applesauce.
3. Make acorn squash special (my mom Cindy’s recipe and my absolute favorite veggie dish growing up): Split squash lengthwise, scoop out seeds, and put both halves face-down on cookie sheet and bake at 400 for 30 minutes. Turn right side up and cook for 15-20 minutes more, until lightly browned and fork tender. Put spoonful of applesauce, a pat of butter, and a tablespoon of brown sugar in each half.
4. Spoon onto plain, salt-seasoned, pan- or oven-roasted pork tenderloin medallions or chicken.
5. Stir into vanilla pudding or yogurt.
6. Dollop on pancakes or waffles. Add a sprinkle of cinnamon-sugar on top.
Ingredients
- 3 pounds (nine small, or 6 medium-large) apples
- 1 cup apple cider (juice or water works ok too)
- Half of a lemon
- 1 teaspoon cinnamon
- 2-3 Tablespoons brown sugar
Instructions
- Peel, core, and slice apples into eighths.
- Add apples and liquid into a large stockpot or Dutch Oven.
- Bring to a boil, and then reduce to low. Cook for about 20 minutes, or until apples are easy to mash with a fork.
- Remove from heat, and stir in juice from half a lemon, cinnamon and brown sugar.
- In two batches, if necessary, puree until desired consistency in food processor. We like it smooth.
- If desired, store into reusable plastic cups, which are great for packing in lunches or outings. I love the size and sturdiness of these Glad containers, which come in a pack of 8.
