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.
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.
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.
First, you need to skin about eight apples, core them, and cut them into tiny pieces.
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.
Tastes great warm, but should be stored in the fridge or freezer.
I had my applesauce with a waffle and some cinnamon.
- About 8 apples
- 1/2 cup sugar
- 1/4 cup water
- 2 teaspoons lemon juice
- dash of cinnamon (optional)
- 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.
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.
At the end we also bought a huge pumpkin. Look at the massive white one up front!