It's the season for making applesauce

Homemade applesauce is the best - it is so easy to make and so delicious. Here is my recipe from my book Apple Farmer Annie. My advice is to get a "variety bag" of apples from the farmers market, or even better directly from the orchard! I just made a batch, and the apples were so sweet  that I didn't even need to add any sugar at all.

ANNIE'S APPLESAUCE
Wash, peel, core, and slice 4 medium apples. Heat apples and 1/2 cup water to boiling and then reduce heat. Cover and cook slowly until tender and soft. Add sugar to taste - about 1/4 cup sugar. Continue cooking until sugar dissolves. For extra flavor, add about 1/2 teaspoon cinnamon. For a finer applesauce, put the cooked mixture through a strainer or sieve.

This week I went to visit my friends Jackie and Vaughn in the country, in High Falls, north of the city. It was gorgeous there with beautiful leaves. In NYC, with the warm weather we have been having, I had quite forgotten it was fall at all. My friends have 14 cats, 5 chickens, and Mr. Apples Orchard right next door. Inspiration for cooking with apples!

Jackie and Vaughn are artists and have a studio called Westcote Bell Pottery . They make beautiful hand painted pottery, sinks, and tiles.

And this is Jackie's second children's book, Shlemazel and the Remarkable Spoon of Pohost illustrated by her, Jacqueline M. Cohen and written by Ann Redisch Stampler. It recently won a Sydney Taylor Honor Award from the Association of Jewish Librairies. Congratulations!

tags: jackie cohen  recipe  

links: technorati