Applesauce + Apple Picking

The weather has already started to become a lot colder as fall creeps upon us. Last weekend, however, was sunny enough that my family and I decided to go apple picking. 

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This was our first time going  apple picking and we definitely came home with more apples than we had ever bought before. Of course, with so many apples, I had to think of a couple new recipes to whip up before these things went bad. 

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Luckily, I didn’t have too much trouble with the first recipe, since my German friend Sarah showed me how to make Apfelmus, or just applesauce in English. For anyone who’s a bit apprehensive about making applesauce from scratch, trust me, it’s worth it. After having this fresh applesauce, you’ll probably never want to eat Mott’s jarred sauced again. 

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First, you need to skin about eight apples, core them, and cut them into tiny pieces.

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Add 1/2 cup sugar, 1/4 cup water, 2 teaspoons lemon juice, and a dash of cinnamon. Heat on the stove until cooked. After that, you’ll want to mash the apples with a hand blender. 

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Tastes great warm, but should be stored in the fridge or freezer. 

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I had my applesauce with a waffle and some cinnamon. 

Apfelmus (aka Applesauce)
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  1. About 8 apples
  2. 1/2 cup sugar
  3. 1/4 cup water
  4. 2 teaspoons lemon juice
  5. dash of cinnamon (optional)
  1. Peel, core, and cut apples into tiny pieces. Place in a pot over the stove with the rest of the ingredients. Cook until apples are soft. Mash the apples with a hand blender. Best when eaten warm.
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Below are more pictures from apple picking.

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There were so many different types of apples; each section was labeled, but it didn’t help too much since all the apples were mixed together after picking them. 

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At the end we also bought a huge pumpkin. Look at the massive white one up front! 

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