I'm a Michigan-der living in San Francisco. So this time of year, I
get a bit nostalgic, dreaming of apple picking, fresh cider, hot cinnamon
sugar donuts, and making apple sauce with my Grandma Winnie. Ever since I
was little, each fall we would make
How We Did It
Cut the peeled and cored apples into 1/2 Ã¢ï¿½ï¿½ 1/4 inch pieces. Put in a
saucepan with the cup of water and simmer until the apples get soft.
Stir in lemon juice and brown sugar. Season with cinnamon and nutmeg to
taste. (If the kids are helping with this part, I suggest letting
the apple mixture cool to room temperature first. Otherwise the hot
applesauce can burn if it splashes on the skin.) I like my
applesauce chunky (shown), but if you want yours more pureed, use the
potato masher and let your little one go to town. I usually split the
batch because mashing is DillonÃ¢ï¿½ï¿½s favorite part (besides eating).
The recipe yields about 3 cups of applesauce, depending on your apple
sizes. To make a larger batch and freeze: double or quadruple the
recipe. Once cooled, put into freezer containers. Defrost when youÃ¢ï¿½ï¿½re
ready to eat.
This recipe is adapted from the old Betty Crocker cookbook that has been
passed down from my great-grandmother. The book is very worn and the
recipes are full of butter and calories, but I love to cook from it now
and again. The only difference in my recipe is that the Betty Crocker
version calls for 3/4 cups of white sugar. I prefer the natural
tart-sweet flavor of the apples, and the bit of caramel flavoring that
comes from the brown sugar.