Apples to Sauce: Autumn Pleasure

Apple picking, cider mills, candy apples, all say Fall. Biting into a crisp, juicy apple is a delicious treat! One way to preserve that fresh, just picked flavor is to make applesauce.

Applesauce is simple to make. My apple grower made a mix of sauce apples for me. Try Newton Pippin, McIntosh, Jonathan, and Gravenstein. I used a peck of apples, washed and quartered. I left skins on (red skin makes apples sauce pink!) and no need to remove seeds. Place apples in a large pot with about 1 inch of water in the bottom of the pot. Cover and bring to a boil, simmering until apples are very mushy.

Transfer apples to food mill.

The mill presses out smooth sauce leaving skins and seeds behind. You now have pure applesauce. No need for sugar or cinnamon, just fresh sauce. Eat it now or freeze some for that fresh, yummy taste on a frigid winter day.