Wednesday, September 28, 2011

Applesauce for Fall


Pink Pearl Apple
Its fall here in the northern hemisphere and the leaves are turning colors, apples are ripening and fall harvests are being gathered, stored, shared and enjoyed. So lets start with something sweet:

How to make Applesauce:
Pick the apples. In this case from a “Pink Pearl” apple tree, a variety developed by Albert Etter around the turn of the last century. It has a light yellow slightly waxy skin with a pink blush inside. Not good keeper apples, as they go mushy fast, but they make a delicious pink applesauce that freezes well.
Pick and sort the apples. Throw the ones that aren’t keepers over the fence to the deer. Wash and cut up the apples, discarding any bad spots or worms and the core.
Place in a wide, heavy bottomed soup pot with a small amount of water and cinnamon. Bring to a boil then let simmer, stirring frequently until apples are mushy. Put into a food mill and turn the crank removing the skins and breaking down the apples to sauce consistency. Eat some warm, refrigerate or freeze the rest. Enjoy!