Fall is my favourite season! Summers can be brutal here with high heat and humidity and believe me there is absolutely nothing to look forward to the winter if you live in Montreal. So, after a few months of hot and humid days, I really look forward to autumn. I am no longer in school but fall still somehow puts me into a routine. I thrive when I have routine and so does my 9 month old baby!
In September, the temperatures start to drop drastically at night, the days get shorter, and the cooler and crisp air allows me to bake to my heart’s content without worrying about overheating the apartment. The first week of September, Labour Day marks the first day the Apple Orchards are open for you pick apples. I wasn’t a big fan of apples until a few years ago; on a cool September day we went to the Petch Orchards, we were given a bag at the entrance and were told which apples were ready for you pick. That day, we walked all over the orchard, tasted apples and we slowly filled about half of the bag with a variety of apples, then we met the ginger gold variety, we had never had it before and was amazed with both the texture and taste, it was sweet, crunchy and very juicy. Needless to say, we filled the rest of the bag with the ginger gold apples. Since one can only eat so many apples, I make apple sauce and other treats to extend the apple season.
Apple sauce is very versatile, healthy and delicious, spices and natural sweeteners like honey or maple syrup can be added. While a bowl of apple sauce makes for a great snack on its own, it’s also a good replacement for oil in baked goods. Next I’ll be posting apple sauce cake with apples and raisins.
- 4 lbs apples
- 1 cinnamon stick (optional)
- 2-3 cloves (optional)
Peel and cut the apples into chunks, put them in a large pot with the cinnamon stick and cloves if using, add about a quarter of a cup of water, cook over high heat for about 5 minutes, stirring frequently until the apples release some of their juices, cover the pot with a lid, turn the heat to medium, and cook until the apples are soft, remove the cinnamon stick and the cloves. For a chunky apple sauce, use a potato masher, for a less chunky sauce, use a food mill, and for the store bought type of apple sauce use an immersion blender or a food processor.
Once the apple sauce is ready, pour into jars and refrigerate.