This ain't your supermarket's Mott's.About two years ago I discovered the joys of making apple sauce at home. Living in an area where apple farm exist in abundance offers up a fall time advantage. Fresh cider in every store, inexpensive apples and pies of all sorts coming out of bakery ovens county wide. In San Luis Obispo County the undisputed place to visit this time of year is See Canyon, a coastal valley dotted with acres and acres of apple growers. It's fun to head out there and visit any one of the groves, much like a wine tasting tour of Paso Robles up north. My favorite grower to visit is Gopher Glen with their 30+ varieties on stock at any point during the season.
If you've never made apple sauce, I can assure you it's quite simple and very rewarding. If you've only have store bought apple sauce then you've been missing out on what apple sauce should taste like. I use the sweet apples and the brown sugar because Holly prefers her sauce sweet and as I prefer to cook for other people, she wins. Were it for just me, I'd make it a bit more tart. Here's my recipe:
Ingredients:
- 2# Braeburn apples (sweet)
- 2# Chieftan apples (sweet but different)
- 1# Limbertwig (to offset the sweetness of the other two)
- 1 cup water
- 3/4 tsp cinnamon
- 1 tbs sugar
- 1 tbs brown sugar
Peel, core and quarter the apples. Give them a good rinse and add to a large pot. Add the water, cinnamon and brown sugar. Bring to a boil. Reduce heat, cover and simmer for 2 hours; stirring occasionally to work the seasoning around. Mash (or immersion blend) them together real well until you reach the consistence you prefer, add the sugar, mix it in real good... and you're done. You can eat this hot or cold and it is soooo good. Leaves a great aroma in the house as well.
No comments:
Post a Comment