Darling Daughter went apple picking and was coming home for the weekend so I asked her to bring me some. When she didn’t say yea or nay, I went apple buying.
Of course, she did bring me about a half bag, which meant I had plenty with which to both make apple crisp and bring out one of my favorite household devices to make some applesauce.
I saw this food mill at Goodwill several years ago and felt compelled to buy it because it reminds me of my parents and grandparents. It’s identical to the one they used to make applesauce, grape juice, and tomato sauce for canning. I know it’s good the wooden plunger/pestle on the Goodwill one looked new because it meant I wasn’t taking home anyone else’s leftover juices, but I can’t help missing what the Antiques Roadshow folks would probably call the “patina” of our old one. Never mind. By the time I’m done with it, mine will have a patina all its own.
But back to the applesauce. If you’ve never made any, you should. It’s super easy, and with a food mill, you don’t even have to peel the apples.
It does mean coring a lot of apples, however. I was about halfway through mine in this picture. Aren’t they beautiful?
Even the scraps looked pretty, but maybe that’s because I love locally grown apples.
Next I cooked down all those beautiful apples. I sort of followed this recipe from BHG.com because I was looking for a recipe using honey instead of sugar, and I was smitten by the option of using ginger instead of honey.
Once the apples were soft, I put them through the mill!
These peels and the cores were all that went into the compost.
And here’s our applesauce! I’m hoping the pretty blush color will distract you from the buckets of bee syrup and honey on the counter.
I was going to use our honey, but then I thought Akron Honey’s Bourbon Barrel Honey might add a little oomph to the flavor. I think it does too. You don’t actually taste the bourbon (though that’s a thought for next time — using bourbon to replace at least part of the water the sauce is cooked in … hmmm), but the Bourbon Barrel Honey seems to add some depth to the flavor.
Of course, the ginger is also a great addition. Since I didn’t have enough crystallized ginger, I just added some ground until it tasted right to me.
I got four pints and a little extra to take to my friend when we go to dinner tonight.
And that was the end of a saucy kind of day!