Monday, October 11, 2010

The sweeter the apple, the blacker the core

Or so said Dorothy Parker. Dorothy, however, was from Jersey, not New England. Up in New England, we know the sweeter the apple, the better the apple sauce.

Last weekend, Alex and I took a trip up to Londonderry, NH and went Mack's Apples to do a little apple picking with my sister, my brother-in-law, and my adorable two year old nephew, Cameron.


First of all, I love Mack's Apples. They have 400 acres of apples, pears, peaches, pumpkins, and squash, plus they have a huge farm stand with their freshly pressed cider, NH-made maple syrup, honey, pies, jams, and the best cider donuts. We always buy more than we can ever possibly eat!


When we got home, Alex requested apple sauce. I've never made apple sauce before and wasn't quite sure where to start. I checked out recipes on Simply Recipes, Taste of Home, and Delicious Dishings, and the Apple Cookbook by Olwen Woodier that Alex's sister gave me last Christmas. I decided to go with a mix of all four. With their powers combined, it came out super fab!

Apple Sauce
  • 8 medium to large apples (we used Cortland apples)
  • 1/2 cup packed brown sugar
  • 2 tsps ground cinnamon
  • 1 tsp ground nutmeg
  • Juice from 1/2 lemon

Directions



Peel, core, chop the apples, and place them in a large mixing bowl.


Sprinkle on lemon juice. Add the sugar, cinnamon, and nutmeg.


Mix to coat. Add to a large stock pot. Cover and simmer for 30 minutes.


Remove from stove and let cool to room temperature. Ladle into a blender and blend until desired smoothness. Serve warm or cold.

1 comment:

  1. Cameron's such a cutie! I've been seeing a lot of apple sauce recipes online... this looks super doable!

    ReplyDelete