Nothing signals the beginning of fall quite like apple season.
The kids and I recently took a trip to a local, organic apple orchard with a friend and her daughter. They loved the experience of picking (and eating) apples straight from the tree. There was definitely some donuts and cider involved as well! It was such a fun afternoon spent outside in the beautiful fall weather. We picked at least half a bushel of apples and even snagged a couple of pie pumpkins.
We go through a ton of applesauce in our house. We eat it alone, as a side dish, and in baking. It also makes great baby food. So the obvious choice for using up all our fresh apples was to make applesauce! Homemade applesauce is delicious especially when sweetened with local raw honey and spiced up with cinnamon.
I cook up a large quantity of applesauce every fall when apples are at their peak of ripeness. I love being able to eat homemade applesauce all year long. The only part I dread about making a big batch of applesauce is the length of time it takes to peel and slice all the apples. My father in law gifted me with this amazing apple peeler a couple of years ago and it makes peeling apples SO much easier. It probably cuts down on peeling time by at last half. Another must have for making applesauce is a large stock pot for cooking the apples. I like this one from the Pioneer Woman line.
Once the peeling is out of the way, the rest of the process is simple. Just cook down the apples, add honey and cinnamon, and blend it all together. The apples cooking makes the whole house smell amazing!
Cinnamon Honey Applesauce
- 1/2 bushel apples
- 1/4 cup raw honey
- 2 tbsp cinnamon
Wash, peel, and slice apples.
Pour enough water into a stock pot to cover the bottom, add apples, and cook for 20 minutes until the apples become mushy. Stir occasionally. The apples won't all fit in one pot so this step will need to be done in batches.
When the apples are done cooking, spoon them into a blender and blend to desired texture. I detest chunks in my applesauce so I blend until it is completely smooth. Once all the apples are blended, pour the applesauce back into the stock pot.
Add the honey and cinnamon and stir to combine. You may want to add more honey depending on the tartness of your apples.
At this point you can eat, can, or freeze the applesauce. It will last for 1-2 weeks in the refrigerator.
This recipe makes a large amount of applesauce. I was able to get seven quarts from the half bushel of apples I picked. There are a couple of different ways to preserve applesauce. Freezing the applesauce in individual containers is a great option if you are short on time or don’t have canning equipment. I chose to can my applesauce this year since our freezer is quickly filling up with our home grown chickens. Canned applesauce will last at least two years. This is a great step-by-step tutorial if you are new to canning.