Proud mother to 2 little apple lovers.
Here’s a funny little tidbit of Dana knowledge – I REFUSED to eat an apple until about 3 years ago. It’s true. I loved apple juice, sauce, pie, all things flavoured ‘apple’ but I could not stand the sound of biting into a raw apple. It’s not my fault! My father is a mad scientist of sound and he helped mold my brother and I into these weird little artsy music lovers. My brother has moved on to become a very talented musician and audio producer and I became the visual artist (with the weird apple fetish/fear).
So 3 years ago, Edie’s first teeth were popping through and she wanted to gnaw on everything. Brett very simply stated, “you have a child now, it’s time to get over this apple issue of yours.” He was right, so I did. And I’m very happy I did. I’m falling in love with apple for the first time and it’s spectacular. A freshly picked McIntosh apple, rubbed across your sweater and eaten in the field is a special kind of healthy moment. I still have issues puncturing the tarter breeds of apples, such as Granny Smith and Northern Spy but I have no dilemma with cooking them up in a spectacular pie. I have so many recipes planned for this fall, I just hope there’s enough time to post them all (you know, between the making, the smelling, the eating and eating and eating!) It’s apple season – a time to celebrate! So glad I’ve joined the party.
Let’s start the season off with one of the simplest routes to enjoying local apples -apple sauce. I prepared a few jars of this recipe this afternoon and it took all of my will to break out of a blissful daze and continue with my household chores, rather than curling under a blanket with a great book. This apple sauce is pure autumn comfort. I hope you love it as much as I do.
Homemade Apple Sauce
This recipe is for about 4 servings, simply double or triple amounts if you need more.
- 4 apples – peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
In a large saucepan, combine apples, sugar, and cinnamon. Stir over medium heat for about 3 minutes, while the apples soften. Add water. Cover, and cook over medium heat for about 15 minutes. Allow to cool, then mash with a fork, potato masher or hand blender.
We are fortunate enough to be surrounded by local apple orchards, in beautiful Durham Region, Ontario. The season has just begun with Paula Reds, McIntosh and Honey Crisps. Stay tuned for many juice adventures and recipes to come.
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We had to travel to Whitby yesterday and were fortunate enough to stop at Archibald’s just off Liberty St. (northeast of Oshawa). It is a fantastic place to go to pick apples!!! The apples are delicious and you are allowed to sample before you fill your bag!!
That’s great, Heather! I’ll have to add Archibald’s to the agenda. Above we were at Watsons Farm in Clarington. We always have a great time there, with all of their PYO options, the petting zoo (with cows, goats, sheeps and pigs) and giant sand pit / playgroup.
I am so jealous of you folk picking up fresh picked Mackintoshes. Over here they only wear them and all the apples are the hard tart sort that I don’t like. I Can only dream of eating a Snow which is even whiter and juicier.
Don’t listen to Tim – there are lots of sweet varieties here (but not Macintosh). Or maybe I just think a good apple is one with just the right balance of sweet/tart. Cox or Braeburn or Gala?
What we also have over here is good ‘cooking Apples’ Bramley apples turn to mush when cooked so no need to mash. However they are very tart and need more sugar.