No disrespect to pumpkin spice — but in our family, autumn smells like apples.
Each year growing up, as soon as apples came into season, our mom would declare a special Sunday applesauce-making day.
Usually a Packers game was on in the background. Sometimes a fire was crackling in the fireplace. And for a few hours, we’d gather around a heap of apples.
We’d peel, core, chop, boil and smash, over and over, working through the stages of making what would become a sidedish to meals throughout the next twelve months and a tradition we’d look forward to more with each passing year.
RECIPE: HOMEMADE APPLESAUCE
INGREDIENTS
• 4 pounds apples (We prefer McIntosh because they cook up so easily. But Cortland, Gala, Braeburn, Honeycrisp and Golden Delicious — or a combination — also work well.)
• About 1 1/2 cups water
• Optional: White or brown sugar and cinnamon
INSTRUCTIONS
• Peel, core and cut apples into chunks.
• Put apples and water into large pot; cover and bring to a boil. Reduce heat and simmer until apples are soft, usually about 25 minutes. Stir occasionally.
• Add sugar and cinnamon, to taste, if desired.
• If you want chunky applesauce, mash apples in the pot with a potato masher. If you want smooth applesauce, puree cooked apples in a food processor.
• Cool and refrigerate or freeze.
Makes eight to ten servings.