Harvest Apple Sauce

Use a variety of apples. Gala apples are especially good for giving the sauce its rosy hue. There are no set measurements to this recipe—if you only have 6 apples and you want to use just a little water, use your judgement.

This is a great way to use cooking apples if you do not feel like baking. I used gala, Macintosh, golden delicious, red delicious and other apples I was not very familiar with that were given to me from an orchard .

Wash well , quarter and roughly cut out the core of the apples. Place apples in a saucepan with a cup of water. Bring to a boil and simmer until apples are mushy.

Note: once you add the water, they should not be covered at all. You are using the water to steam the apples, so that they do not scorch. If while cooking it seems like there is too much water, just drain of a little bit of water. Give a stir to the pot occasionally.

When the apples cool down, pass the mixture through a coarse sieve, pressing down with the back of a spatula, discarding the skins. If there is any liqiud left in the saucepan, add it to the applesauce only if the texture is too thick. Otherwise, drink it up .

Enjoy with granola, on its own, or with roast pork and turkey.