This year, my husband and I finally got our act together, managed to organize an Adirondacks Fall camping trip (more on that later) and squeeze in our first apple picking experience!
Ok, so apple picking is actually quite a bit of work and is not like the calico skirt, birds chirping, pretty basket experience that I had envisioned, but it’s totally worth it! Not only are the apples crispier and sweeter than our farmers market apples, it gave us a healthy appreciation for how hard it is to actually pick (let alone grow) the perfect apple. Here’s a quick shout out to Hicks Orchard, which despite my Manhattan food snobbery, does have the best Cinnamon Sugar Apple Cider Donuts…
To reward our hard work and as a continuation of my husband’s birthday week celebration, I decided to try my hand at making apple sauce!
I’ve never done it before, but making apple sauce like a boss isn’t as hard as it might seem. First of all, upgrade your mom’s apple corer with this, it is worth the $10, second, making apple sauce really does involve boiling the crap out of some apples.
Ingredients (Yields 12 – 15 servings, or 1 serving for my husband)
- 15 Apples
- 2 1/2 cups of water
- Juice of 1 Lemon
- 2 Tsps of Cinnamon
- 1 Pinch of Nutmeg
- 1 Pinch of Salt
- Wash and core all your apples, cut them into chunks. We kept the skin on, since that’s where the flavah lives!
- Put apple chunks, water, lemon juice, cinnamon, nutmeg and salt in a big stock pot
- Bring the water the boil, the lower to a boiling simmer. Stir frequently and cook for 20 – 30 minutes, until the apples are mushy (i.e. boil the crap out of the apples)
- You can use a potato masher, or an immersion blender to smooth out the consistency
Here’s the result: The Homemade Apple Saucery Tower of Power:
Edit: As a demonstration of his gratitude, my husband contributed this helpful reference image: