Hi Tribe! I am sure you have noticed wherever you are located that the seasons are slowly starting to change. Here in Sonoma, CA there are signs that summer is coming to an end. Not only are kids back in school, I have even spotted a leaves beautifully changing color signaling that my favorite season fall will be arriving shortly. Another sign of fall coming is in my very own backyard our apple trees that have been brimming with apples all summer and are finally ripe for picking

So we have one main full sized tree that produces the majority of the apples and we have four smaller sprout trees. And something I need to admit with our trees is that I do not know what variety of apples they are…. I would love to hear from you in the comment section below if you can tell from the pictures(thanks in advance). One tree is a lighter red variety and the smaller trees have apples that are yellow in color. With all these apples on hand of course I will be giving bags of them away to friends and neighbors. However with the majority of them I will be making apple sauce and i’m sure I will also juice a few of them as well.

I’ve done a few batches of apple sauce in the last couple days and I am running out of room in our fridge and freezer so holding off for a few days till I make more. The recipe I follow is my own which I have found to be the easiest and yet tastes so delicious while maintaining a beautiful color and consistency. I remember a couple of years back when the kiddo was just starting out on solid food and I wanted to make apple sauce; many of the recipes I found had so many steps along with having to add what I thought was quite a few ingredients.

For my recipe if you can call it that; I always tend to lean towards recipes with the simplest of ingredients which I find usually turn out the best, and get me motivated to be in the kitchen. Hope you and your family and friends enjoy!

Recipe

- Step 1 Wash and Chop around Core ( I used around 20 apples and left the skins ON)

- Step 2 Place Apples in Large Pot. The pot I usually use is 3qts or 6qts depends on what is clean (haha)

- Step 3 Add 1 1/2 to 2 cups of Water ( just so the bottom of pot is covered in water) ***if your apples are not sweet you can also sub in Organic Apple Cider

- Step 4 Cook on stove over Med/Med High Heat you want to them to be on a low boil

- Step 5 Stir Occasionally looking to make sure the apples have enough liquid in the pot as not to burn pot and to help them steam/cook more quickly

Step 6 DONE when Apple are Soft/Slightly Mushy (30 to 40 Min) take pot off of heat ***** you can just let them sit in pot until cooled or until you have time to blend them*******

Step 7 Blend ******CAUTION if you are working with HOT Apples*****

Blend until you get desired constituency. If you need more liquid add slowly Water or Apple Cider

Step 8 Eat and Enjoy!

OPTIONAL ADD ONS:

-Cinnamon

-Nut Mag

-Replace Water in recipe with Apple Cider for Added Sweetness

Like I said this week I will be slowing down on my apple sauce production until room in my freezer or fridge opens up. That reminded me to mention that you can of course freeze the Apple Sauce. If you need smaller portions i.e. for baby, recipes, smoothies and adult winter time drinks I have used ice treys for apple sauce and its a great way to get portioned amounts.

Apple Sauce Season