Saltcraft / Recipes / East Coast
No. 31East Coast · Snack

Apple-Picking Applesauce

Fall in Ontario is an embarrassment of riches when it comes to apples. We go apple picking with the kids, everyone wants their own bag, and somehow we come home with three bags and absolutely no plan. This is the plan: a big pot of applesauce that uses up the bruised ones, makes the kitchen smell wonderful and freezes beautifully.

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A pink Dutch oven of smooth homemade applesauce with a ladle and an immersion blender
Shot on my phone. Afternoon snack, sorted.No. 31
Makes
5–6 cups
Prep
20 min
Cook
25–35 min
Season
Fall

Method

  1. Prep the apples. Peel, core and chop into roughly 1-inch pieces. Trim away any bruised spots.
  2. Get the pot going. Put the apples, water, lemon juice, salt and cinnamon (if using) in a large, heavy-bottomed saucepan or Dutch oven. Bring to a gentle simmer over medium heat.
  3. Cook until soft. Cover, turn the heat to low and cook for 25–35 minutes, stirring now and then, until the apples collapse easily when pressed with a spoon. Add a splash of water if the bottom looks dry. Some varieties soften faster than others.
  4. Make it your texture. Remove the cinnamon stick, if using. Mash with a potato masher for chunky, or use an immersion blender for smooth. If it's too loose, simmer uncovered for a few minutes, stirring often.
  5. Taste before you sweeten. The apples may be sweet enough on their own. If they need help, stir in maple syrup or brown sugar, starting with 1 tablespoon. Add another squeeze of lemon if you like it brighter.
Freshly picked apples on the counter beside a pink Dutch oven of peeled apples in water
Three bags, no plan.No. 31
Peeled, sliced apples piled in a Dutch oven
The plan.No. 31

From my kitchen

  • Taste first, then decide. I like mine unsweetened. Plenty of people want a spoonful of maple or brown sugar. Both are right, and you won't know which camp your apples fall into until you taste.
  • Use what you picked. A mix of sweet and tart apples gives the best flavour. No need to buy a particular variety.
  • Keep the cinnamon gentle. You want to taste the apples. People can always add more to their own bowls.
  • Not just a snack. It's also what goes on the table with pork chops.
  • Save some for later. Cool it promptly in shallow containers, then refrigerate and use within 5 days, or freeze in smaller portions for up to 3 months. Leave a little room in the containers for expansion.

For the kids

One bag each at the orchard, one job each at the counter. Then small containers of it for lunches all week.

To drink

Easy Iced coffee. Whatever's left in the fridge from this morning.

A step further A second iced coffee, so you can stay one step ahead of the next snack request.

Zero proof See above. It's applesauce. Nobody's opening a bottle for this one.

Richly yours, H

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