Sunday, September 23, 2012


 It's apple season. Our new house has a little apple tree. It hasn't been taken care of (we'll do a heavy prune once it goes dormant), but it still produced 35 little apples this year. I have no idea what variety they are. They were only about 3" diameter, but were sweet, ripe and edible, so we harvested them. Mia helped.

What to do with 35 tiny apples? Applesauce, of course. It took a while to chop them up, but we love homemade applesauce, so it's worth it! (It's much easier with regular size apples :) )

Applesauce is so easy, everyone should do it. Here's how I make it:

  • 2.5 quarts of chopped apples. I leave the skins on - that's where all the nutrients are, and I hate peeling. Bonus: if the skins are red, they will turn your applesauce a lovely pink colour!
  • 1/2 cup brown sugar (or to taste). Dark brown is yummiest, but you can use golden or regular granulated white, or honey, or agave... or none, if you don't like it sweet.
  • 1 tsp cinnamon
  • 1 tsp vanilla. Use real vanilla, not simulated flavour. I love Mexican vanilla and am dreading the day when the big bottle we got last time we were down there runs out. I guess that'll mean we're due for another Mexican holiday :)
  • 1 Tablespoon rum (optional. But it's just "applesauce" without it). Use the good stuff. We like Appleton Estates.
Chop the apples finely - about 1/2", especially if you're leaving the skins on. I suppose you could do this in a food processor, or with a grater. I did it the old-fashioned way with a knife.

Add the apples to a 5qt (medium size) pot and add water to about halfway up the apples. Stir in the cinnamon. Pop that on the stove, cover, bring to a boil, then reduce the heat and simmer for a while until the apples get mushy. Check every 10 minutes or so, give it a stir, and add a little more water if you feel like it. These ones took about 30 minutes.

Smash them with a potato masher, if you like lumpy applesauce. I usually do, but these apples were a little grainy - in that case, use a stick hand blender to puree. Add water if the consistency is too thick.

Add in the vanilla, brown sugar and rum, stir.

**If you want to make Rumple Butter, leave the pot on low, uncovered, until the mixture reduces to a spreadable consistency.

Ladle into jars. Freeze what won't be eaten in the next week (leave about 1/2" head space for freezing).
Makes about 8 cups of Rumplesauce. This recipe is easily adjusted for different amounts of apples. Add or use other fruit, if you like! Pears make great sauce or butter (reduce the water as needed, or add berries or even sweet potato (add more water as needed) for a different flavour, whatevs! If you're adding sweet potato, try using orange juice for a bit of the liquid! So yummy.

1 comment:

  1. I'm not a fan of artifical vanilla either so my husband found a way to make our own and it's so easy I wonder why we never did it before. Just slice a few vanilla pods open and throw them into a small jar, add vodka or rum, or both! Leave it to sit for a few months and ta-da, the most delicious vanilla exteract ever.


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