I grew up eating a lot of applesauce. There was always a jar in the fridge and I loved a bowlful sprinkled with cinnamon. One of my favorite meals served up at Nan and Pop’s house was pork-chops and applesauce.

I had only experienced store bought sauce until my first farm apprenticeship in my early twenties. Aside from learning how to grow my own food, a whole new world in the kitchen was opened up as I began to experience making many a thing from scratch. Homemade salsa, tomato sauce, fresh baked bread. But I will never forget my first taste of freshly milled applesauce. I was hooked and I have been making it every year since.

The orchard at the farm where I work had a bumper crop of apples this year.
We grow a large variety including Jonagold, Stamen, Cortland, Braeburn and my favorite, an heirloom variety, Cox’s Orange Pippin.

We like to stock up on sauce to eat throughout the winter months but also to give as holiday gifts.

I have been making the same simple recipe over the years but like to try something a little new and different from time to time.

Applesauce

4-6 pounds of a variety of apples (the sweeter variety, the better)
2 tsp vanilla
2 TBS cinnamon

Core apples and chop, leaving the skins on.

Cook apples down in a large soup pot with a little water or apple cider to prevent from burning the bottom of the pot. Simmer until apples are very soft.

Turn apples through a food mill. Stir in vanilla and cinnamon.

:: I recently remembered reading somewhere about adding lemon rind to the apples as they simmered down. I tried it and was pleased with the results.

:: I like to use sweeter apples rather than tart to avoid using sugar. I sometimes add a few over ripe pears for a little extra sweetness.