“36 pounds of apples?! What are you going to do with all them apples?” A couple of weekends ago, we borrowed a car and drove out to Baugher’s Orchard near Westminster, MD. Though the parking was atrocious, the lines were long, and the harvest activities were in full force, I had applesauce on the mind, ALOT of applesauce. After our rigged up tractor ride, we manage to pick 36 lbs of every sweet variety available from Ida Red to Crispin. To say the least, after tasting 8 different varieties of apples TWICE, the beau was taking a bite for the taste then promptly spitting out apple chunks. I was originally inspired by A Beautiful Mess’s Maple Whisky Applesauce, but since I don’t have a slow cooker and didn’t have time to get to the liquor store Sunday afternoon, I ended up modifying the recipe to my liking. With 22 pounds of apples left, I ended up making another 6 pints of Cranberry apple sauce (Crap’plesauce) the following evening. To make this yourself, add 1-2 cups of frozen cranberries to the first step listed above. Instead of throwing out all of your apple peelings and cores you could use them in another recipe such as apple jam. Another option is to toss the peels with brown sugar and spices then bake them for an hour or two. Chopped up these would make a nice addition to overnight oats or cereals.
- 10-12 pounds sweet apples peeled, cored, and sliced (if you have a food mill, you don’t necessarily need to peel your apples)
- enough water to fill up pot 1 inch
- 1/4-1/2 cup maple syrup
- 2-4 Tbs ground or 2-4 whole cinnamon sticks (depending on your preference)
- 2 Tbs mixture of pumpkin spice, nutmeg, cloves, etc.
- pinch of sea salt
- Combine apples and water (enough so the apples don't stick) in a large-sized, non-reactive post. Cook until tender/mushy.
- Using an immersion blender, blend apples until desired consistency is reached
- Add remaining ingredients and continue cooking mixture for 3-5 more minutes. Taste and adjust spices/sugar to your liking. Remove from heat.
- Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for 15 minutes (starting time after the pot has returned to a boil).