The autumn season not only encompasses beautifully colored leaf foliage in the Northeast and other areas around the country but a change of appetite for pumpkins, Concord grapes, apples, and a variety of squash. The sorts of autumn fruits are numerous, and the types of apples are broad. One of our family’s favorites is the Honey Crisp. The apple is crisp, slightly tart, and sweet. It incorporates so well in the apple recipes we love including applesauce, apple cake, and dried apples.
- 10 medium-sized Honeycrisp apples (you can substitute or mix your favorite apple)
- 1 cup of filtered water
- 1 tbsp fresh squeezed lemon juice
- 1 cinnamon stick (optional)
- Wash, peel, and core apples.
- Cut each apple into quarters and cut those quarters into thirds.
- In a 3-quart saucepan, add water and fresh lemon juice.
- Cool until soft on medium-high heat, occasionally stirring, for approximately 15-20 minutes.
- Cool completely. Remove the cinnamon stick if using. The recipe makes about 32 ounces.
- Preserve in your freezer-safe containers packing applesauce in 1 – 2 cup increments.
- Label, seal, and freeze.
Note – I did not add sugar; however, if you prefer your applesauce to be sweet, start with 1/4 cup of sugar or honey when cooking the apples.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer