I’m a pretty decent cook, I’m a damn good baker (I’m also very humble). I suck at grammar, I really suck at math (See? Humble). With my writing, I don’t do either as much as I like. But no matter what’s going on in my life every year I make strawberry rhubarb jam in the summer & applesauce in the fall. I could eat them both straight out of the jar. The applesauce I do (I’m not going to admit to the jam because that’s ummm… delicious? I mean gross. No one does that.)
Even though it’s not September 22nd, Seattle’s got a hint of fall in the air reminding us of the dwindling summer nights. Oh, and Halloween stuff has been out since August. So…screw the calendar! It’s applesauce time.
This recipe is courtesy of The Pioneers Woman aka one of my cooking idols. I’ve been following her for a while & the whole world caught on five years ago and she finally got her own show on Food Network. What what! She slays.
I took her recipe (which is fabulous as is) and added the below to give it a little bit more spice (BTW I use Honeycrisp & Macintosh apples which I think she does too):
Instead of juice of a whole lemon I do 1/2 of a lemon
I use 1 c Treetop’s 3 Blend Apple Juice
I add: 1 tbsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
Sounds good right? Yeah you should make some. Make a batch, make five, can some for later. It’s that good. I’m not kidding when I say this is the best damn applesauce. Ever.