Happy Apple-ing!

It's that time of year again. The time of year when it's "okay" to eat apples again. Huh? Why wasn't it "okay" to eat apples before Mary? Who the heck do you think you are Mary? We can eat what we want when we want! You would be correct of course Dear Reader, but you would not have made a good choice if you have been eating apple out of season. Why? Because most apples in the United States are picked under ripe, treated with chemicals, waxed, boxed and placed in cold storage for many months before they are artfully stacked in the produce department and purchased by unsuspecting shoppers, that's why. Since you read this blog, you are now no longer an "unsuspecting shopper" but an "informed, brilliant  shopper." ('You're welcome' by the way. ) So moving forward, you will eat seasonally. Okay, what does that mean? Man! Dear Readers, you're giving me a workout today! Okay! I will tell you... Seasonally means eating something when it is in season. Dah right? So now what's in season? Apples! Yay! Now that it's okay you purchased apples when you are supposed to, what to do, what to do?

One super yummy and easy thing to do with apples is to make apple sauce. I make my homemade apple sauce based on a recipe from "The Silver Palate Good Times Cookbook" by Julie Russo and Sheila Lukins with Sarah Leah Chase, I was given as wedding present. My copy is tattered, splatted and torn. The spine is VERY cracked and the pages are stained. It is a cherished and loved cookbook. It is the type of cookbook I hope my own cookbook will look like and become on the bookshelf in your home...

Anyway, the recipe calls for Granny Smith apples (I use Golden Delicious or heirloom apples or sometimes a mix of apples) plus apple cider (enough so they sort of float, brown sugar (to taste), cinnamon (I add to taste) and nutmeg (which I omit) a pinch of salt and a little piece of lemon peel (both of which are my own additions.) Simply peel, core and chop the apples into chunks. Simmer the apples in the cider along with the cinnamon, salt and peel, until the apples are tender and slightly mushy, stirring frequently. Then, remove the peel and mash the apples into a chunky consistency (which we like in our house) or into the fine puree-style; whichever is preferred. Store the sauce in the refrigerator. That's it! Apple sauce is a delicious snack or scrumptious accompaniment  to bratwurst, pork chops, chicken or whatever. Happy apple-ing!

Please share how you make apple sauce in the comments section and whether you prefer the chunky or puree type of apple sauce.

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