One project I've been meaning to do for a while is to make some applesauce. And by "a while" I mean since the late fall I've had a fridge-drawer full of apples awaiting consumption in some form other than straight out snacking on. There were a couple of varieties in there, one bought from the orchard of a family friend over in Middlebury and the other from the local grocery here in town which happened to also be sourced from an orchard on the other side of the mountain, in Shoreham.
I consulted a recipe from The Joy of Cooking for additions to the apples, but honestly folks, it's not rocket science making the stuff: some apples, some liquid, some spices; simmer on the stove until the apples are mushy. A great multi-tasking chore, especially when one has a pile of grading to catch up on.
Some details, in case you need guidance (be adventurous and trust your gut with the amount of, and type of spices):
|Joy of Cooking entry on |
- 9 apples (two varieties, I think)
- some lemon juice
- a cup or so of water
- a cup or so of white grape juice that had been in the fridge
- a bit of cinnamon
- a bit of ginger
- a bit of cardamom
- a half a cup or so of maple syrup to sweeten (because what is more Vermont-y than maple-infused applesauce, especially when you happen to be out of regular sugar)
|apples ready for simmering|
some apple bits need a little more time
|left: for now|
right: for later