Second Week of Christmas: “The Winos of Apples”

While last week the temperature dropped and made me long for those cold winter nights when you turn the lights down low, play some Christmas music, or watch a family movie, this week the weather shifted back to summer-like weather and I found myself wearing shorts despite my burning desire to wake up to frost on the ground.

Luckily, the rest of this week it’s supposed to be slowly returning to fall weather (which unfortunately means rain…). Slowly but surely. It won’t be long before we have snow and are rejoicing in the happy holiday season!

This past weekend my family and I went apple picking (a new tradition we started last year). We ended up getting five pecks of apples (we had so many!) and spent that night and basically all of the next day making applesauce (for those of you interested, I’ll include the recipe below). It made the house smell delicious!

We picked three different types of apples: Cortland, Gala, and McIntosh. (What are some of your favorite apples? Mine are Gala and McIntosh.) We decided to get our scientist hats on and figure out which apple makes the best applesauce. After testing each and commenting on their taste (I felt like one of those pompous winos discussing each invisible detail of wine…pinky out!) we determined that having a mix of all is actually best.

For those of you that make applesauce (or apple pie—my favorite!—apple crisp, apple cider, anything apple) each year, what apples do you use?

Applesauce Recipe:

Yield: Approx. 42 oz.

– approximately 12 apples
– 1/4 teaspoon cinnamon (or more, depending on how cinnamon-y you like it)
– 1/3 cup honey (healthier than sugar)
– 1 cup water

1. Peel and chop apples and place in large pot. (You’d be surprised how much 12 chopped apples is)
2. Add the rest of the ingredients and bring pot to a boil. (The water is important because it prevents the apples on the bottom from burning, but you may want to stir once or twice while it comes to a boil just to be safe. And don’t worry about diluting the flavor, the water evaporates and the juice from the apples drain and replace it–tasty stuff!)
3. Once boiling, let the pot simmer for 20 minutes. Stir frequently!
4. After 20 minutes, place pot on cooling rack to help the applesauce cool faster and mash with a potato masher. (I’ve heard that you can use a blender, but last time I did that the applesauce became the consistency of baby food)


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