apples to apples

I have been wanting to share this recipe with y'all for about a year and a half but have somehow always missed my window.  This is the year people! The year we make applesauce together!  The original recipe for this was shared with me many moon ago by my grandfather's wife who has since passed away.  They had an orchard on their property and every time we came to visit, L would have a fresh pot of applesauce waiting.  I had always loved the puree, but the homemade version was even more delectable.  A little chunky, a little smooth, and a whole lot of awesome!  I saw it and knew it was something I could do.

In Cyprus, applesauce was unbelievably expensive, as most things were.  Apples, however, were dirt cheap when we moved there in the fall.  So I bought several pounds of the fruit, an armload of canning jars and got to work.  The result was perfection itself.  I love keeping several jars in the pantry.  It's a great snack but I tend to use my applesauce mostly in baking as a substitute for oil.  Leaves baked good extra moist with a bit less guilt involved.  It's especially great in banana bread and baked oatmeal!

Per usual, this recipe is a hodgepodge of "by guess and by gosh" measurements.  As you get used to making the sauce, you make it work for yourself.  You can alter how runny and how sweet it is to your taste.  The recipe shown made five 12-ounce jars of sauce.

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Homemade Applesauce

serves: makes 5 jars  time: 2 hours

ingredients

14 apples, peeled, cored, and chopped

1 1/2 c. water

3 Tbsp. honey

2 tsp. cinnamon

pinch of nutmeg

directions

 Peel, core, and chop apples.  The smaller the apple pieces, the smoother the sauces you will end up with.  

Place prepared apples in a stock pot over medium heat.  Add water.  Do not completely cover apples as this will make the sauce very runny. Add honey, cinnamon, and nutmeg.  Stir for a few minutes.  Apples should begin to soften in a few minutes.  If mixture looks too thick, add water.

Cover and let simmer for 20-30 minutes. Check occasionally and stir.  Apples may require mashing.  Use the backside of a spoon or potato masher.  When apples have reduced and are completely soft, mixture is ready.

Take off heat and ladle into jars.  Follow proper canning guidelines if storing for lengthy periods of time.  Let cool and enjoy!