Recipe: Demystifying the Apple

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I absolutely love everything about fall, colors changing, cozy sweaters and of course the obligatory fall foods, pumpkin pie, apple cider… yum! I have always been content with indulging in pie made by someone else at thanksgiving or purchasing cider from a local produce market but this year I decided to go crazy and try my hand at figuring out a fall favorite, the apple.

If you are like me, the grocery store selection is overwhelming! Everywhere you look there is green and red and the only one I can successful pick out is a granny smith! BUT not all apples are created equal… here are some local grocery store varieties and what exactly they can do for you:

From the top, left to right:

Apple sauce: Granny Smith, Jonagold, Golden Delicious
Works for both Pie & Sauce: Fuji, Jonathan, Gala
Apple pie: Northern Spy, Cortland, Red Rome

What to do with all of this knowledge? This recipe for applesauce is not only super easy, it is incredibly delicious, makes the house smell great, and makes a perfect Christmas gift. I have a batch simmering on the stove as I write this… yum.

Cinnamon-Spiced Applesauce

3 pounds apples (pick your type from above!)
1 cup water (can also substitute part apple juice or cider if you want)
1/3 cup (packed) brown sugar
2 ½ T fresh lemon juice
½ t cinnamon (feel free to add other spices, I add nutmeg, ginger and cloves with great success)

Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes (it took much longer for all of mine to evaporate). Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.

Using fork, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. (Applesauce can be prepared 3 days ahead. Cover and keep refrigerated.)

Enjoy!