peaches in the summertime, apples in the fall*

I started off my canning season with peaches, but all along I knew the one thing I absolutely absolutely had to make was applesauce. This recipe is from my grandmother. She is an amazing cook, family meals are always far more food than can be consumed by the numerous family members who surround the table each Christmas, Thanksgiving, some Easters, and random other times. Most of the holidays have standard dishes- one aunt makes corn pudding, one family members makes sweet potatoes, but one dish we have every holiday (and every meal if possible) is applesauce.

My grandmother uses tart Lodi apples for hers, which can be found in the Shenandoah Valley in July but I never saw any here in Richmond. I've used several types to make mine- including ones I picked at my roommate's family farm. Use your favorite variety, and if you aren't sure ask which ones are good for sauce or baking. Use a tart or semi-tart apple, or lower the amount of sugar.

[Picture is a little funky from being taken in my kitchen after dark, but some sort of
apple corer will be your best friend when dealing with this many apples.]

Recipe
16-18 apples
1/2 cup water
1/3 cup sugar

Cut the apples into quarters or eighths, not peeled. Eighths cook faster.
Add about one-half cup water and cook on medium hear. Stir frequently or the apples stick to the bottom.

When they have cooked down so there are no lumps, take off the heat and add about 1/3 cup of sugar or more to taste and lots of nutmeg - again to taste. The type of apples will cause the amount of water you need to add to vary widely. Just start with 1/2 cup and add when it seems dry. You can also simmer extra water off.

* Yes, Julia gets credit for the name of this post. Though I did know the song before I knew Crooked Still. Check out Crooked Still for the perfect applesauce making soundtrack.