Le sigh. Living in Texas, fall is not yet upon us. As a matter of fact, Fabio and I went for a walk last night around 9pm in shorts and flip flops, and came back sweaty. I can’t lie that I get jealous seeing all the pictures on social media showing the changing leaves, cooler temps, and the reintroduction of turtleneck sweaters into wardrobes. I have to count my blessings that at least the daily high temps have gone down to about 79/80 degrees (!!!). Heat advisory is gone – small wins!!
Anyway, since my Northeastern brain is not registering any sort of autumn weather, I am doing what any normal young woman would do. I’m forcing it into my home. First stop: the kitchen. I’ve upped my baking game, I already bought a can of pumpkin (haven’t decided yet what to do with it yet), and I have the ingredients ready to go for a simmer pot (you know – oranges, cinnamon, cloves – those lovely Christmassy scents. Okay, jumping the gun a little on that one). AND ALSO, I made homemade applesauce! Truth be told, I didn’t know how easy (or at all possible) it was to make your own applesauce until my dear friend and college roommate, Maddy, made a little batch of it on the stove in our dorm basement one day (in the fall. In Wisconsin. It was perfect). ALL YOU NEED is apples, water, and spices. It’s better than what you’ll buy in a jar, and it won’t have any added chemicals or sugars. And, maybe the best part, your house will fill up with the most delicious smell of warm apples, cinnamon, and ginger.
You can of course make this applesauce plan (not adding any cinnamon or ginger), or you can add in some nutmeg (or pumpkin pie spice!) to deepen the flavors even more. I wrote in that the addition of maple syrup is optional. If you like the taste of totally natural applesauce, which is only just slightly sweet, leave it out. If you want it extra sweet, you do you. You add that maple syrup.
They say that the best apples to use for applesauce are “soft” apples like McIntosh, Braeburn, Cortland, Fuji, Jonamac, etc. To be honest, I probably wouldn’t notice any difference depending on what kind of apple you use. However, I wouldn’t recommend Granny Smith. Those suckers are probably just a little too tart.
- 4-5 large apples, peeled, cored, and diced (I used 4 gigantic Fujis)
- About 1 cup water
- 2 Tablespoons cinnamon
- ¼ teaspoon ground ginger
- 1 cinnamon stick
- 1"piece of fresh ginger, peeled
- 2 Tablespoons maple syrup (optional)
- Dash of nutmeg (optional)
- Add all ingredients to a large saucepan. Bring to a boil, then reduce heat to a simmer. Let simmer about 30 minutes, or until mixture is thick and not runny. Remove from heat and let cool slightly.
- Remove cinnamon stick and fresh ginger, and add sauce to the bowl of a food processor. Pulse until it reaches the consistency you like (you can let it run until totally smooth, or pulse it to leave a few large chunks of apple).