Sunday, August 29, 2010

Almost Autumn Applesauce

It was dark by 8 p.m. last evening.  There is a crispness in the early morning air.  Shadows are getting longer.  The autumnal equinox is only twenty-five days away!!  Sometimes I get a little ahead of a season--well, usually, I get a little ahead of the fall season.  Apples showed up in the farmers' market on Saturday and some McIntosh and Jonathan's followed me home.  A few are waiting to be eaten in hand.  And some ended up as freezer applesauce.

I found the recipe several years ago and tucked it into my unorganized recipe file.  I found it this summer when I organized the file.  I also found these Ball freezer containers.  They hold eight ounces which is a perfect amount for the two of us.


3 to 4 pounds of peeled, cored and quartered apples.
(I used a combination of McIntosh and Jonathan but any cooking apple will do.)
4 strips of lemon peel
Juice of one lemon
3" cinnamon stick
1/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
1/4 cup water
1/2 teaspoon salt

Put all ingredients into a large, heavy pot.  Stir to mix well.  Cover and bring to a boil.  Lower heat and simmer 20 to 30 minutes, stirring occasionally to prevent sticking.

Remove cinnamon stick and lemon peel.

Roughly mash with a potato masher.

Enjoy immediately or freeze.  Keeps frozen up to one year.