Off The Branch Applesauce

Fishkill farms

Fishkill farms

Our home is filled with apples. We belong to a CSA and the farm we collect from is part vegetable farm, part orchard. Needless to say, we get a crap ton of apples each week during the fall months. And then we decided to go apple picking last week, in celebration of the beginning of fall. 

The weekend adventure was, indeed, awesome, but we came home with yet another five pounds of the pom fruit. What to do? Make applesauce.

Sure, a pie or crisp are fine ideas but there is no easier way to manage (or share) the bulk of apples than a super simple applesauce. Here's what to do:

Core and chop up the apples, skin and all, and toss them in a pot. Add one to two inches of water and one or two cinnamon sticks. Heat over medium-high, cover and bring to a boil. Cook for about 20 minutes. When the apples are soft, remove the cinnamon and using an immersion blender, puree until it has reached the desired consistency. If you'd like, add sugar. Other fun additions are ginger, nutmeg, allspice or a touch of bourbon, all before the cooking. But really, fresh apples don't need any additions. Fresh applesauce holds in the flavors of fall with the tree ripened sugars.

Use the applesauce in smoothies (I blend it with a banana, peanut butter, almond milk and kale), apple cake batter or eat it as I generally do, with a smile and a spoon.  

From my friend Nina, eating applesauce desk-side.

From my friend Nina, eating applesauce desk-side.