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| I love this photo - looking over the applesauce through the screen in the window. |
At least in this part of the world, autumn sounds the bugle for the apple harvest. Is there anything better than the first crisp fruit of the season? And is anything easier than making that sweet pink sauce?
Ingredients:
- apples, cored and quartered (the more apples you use the more sauce you’ll make)
- water
- honey (as much as necessary to reach the level of sweetness you prefer)
Place the quartered apples in a large heavy-bottomed pot on the stove. Add water to the pot until the level reaches about half way up the apples. Cook on a medium heat until the apples are mushy. Continue cooking until the sauce reaches the consistency/thickness you like. The more you cook it, the more water is removed and the more concentrated it becomes. Add as much honey as is required to reach the sweetness you prefer. If your apples are very sweet to begin with, you may need very little.
If you like the rustic texture and look of the apple skins, you can leave them in the mixture (that would certainly be a healthy choice….more roughage, don’t you know). Alternatively, you can whiz the skins into the mixture using a food processor. I simply ran the sauce through a sieve to remove the skins. You could also peel the apples prior to cooking them but the skins do add colour to the sauce. We like pink.
