Applesauce from the Orchard

Yesterday was my family’s yearly visit to go apple picking at our favorite orchard near Julian, CA and dare I say I think it was our best yet.  Instead of letting October roll around and then saying, “Oh!  We need to go apple picking!”, we went a few weeks earlier than usual this year.  And boy did it pay off.  The crowds were thinner and the apples bigger and more plentiful.

Selecting our bounty with first-timer cousins.

Selecting our bounty with first-timer cousins.

The breath-taking blue skies provided a touch of fall in the air.

The breath-taking blue skies provided a touch of fall in the air.

Quite the array of apple types.  I filled it until not a single other apple could balance without falling.

Quite the array of apple types. I filled it until not a single other apple could balance without falling.

We picked Jonathan, Gala, and Golden Delicious, among others.  While walking the apple tree isles, I decided that I wanted to make my grandmother’s apple sauce recipe with a good portion of our harvest.  This morning my helper and I did just that.  This recipe has been made in my family for over fifty years and today was the first time that I’d made it with my daughter.  I thought of my grandmother and of the many Thanksgivings and Christmas meals that I’d passed the bowl of homemade applesauce that my mom made each year.  It’s a simple, fun recipe that isn’t afraid to let the essential flavors shine.  And there’s no sugar added. (It’s also amazing on potato pancakes).

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Grandma Iris’ Applesauce

7 yellow apples, peeled, cored and sliced thin
7 green apples, peeled, cored and sliced thin
7 red apples, peeled, cored and sliced thin
1/2 cup dried cranberries
1/2 cup raisins
Cinnamon to taste

Put apples in a large pot with 1-2 inches of water.  Bring to a 
boil and then turn down to simmer for 10 minutes.  Don't cook to 
long to allow chunks of apples to remain.
Drain the water from the apples.  Add cranberries, raisins and 
cinnamon and stir.  Eat warm or cold.  Keep refrigerated.
Serves 4-6 people.
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