Virginia has terrific apples. Fairfax County sells apples at its 11 Farmers Markets. You shop at Farmers Markets. That’s a combination that begs for homemade applesauce.
The making of applesauce has been part of Farmers Market demonstrations that have been presented by interpreters from Frying Pan Farm Park. The making of applesauce was a common task in Fairfax County kitchens of the 1930s, and the demonstrations showed how to maximize your use of fruits and vegetables that are in season. It also showed how food’s life can be extended by canning. Canning meant a variety of food was available during cold winters when there were no crops in those days before cross-country shipping.
You don’t need canning for fresh applesauce. Put those apples to use this year for something special at Thanksgiving.
This is the recipe the interpreters used at the Frying Pan demonstrations:
6 apples, any variety, peeled, cored, and chopped into chunks
1 cup apple juice, apple cider, or water
1 Tbl lemon juice
Sprinkle of cinnamon
Sugar to taste (optional and not really needed!)
Put all ingredients in a large pot and bring to a boil over medium heat.
Reduce heat to low and simmer, covered, for about 30 minutes.
For chunky applesauce, when the apples have become very soft, mash them with a fork.
For smooth applesauce, let the applesauce cool and puree in a food processor or food mill.
Eat. Enjoy it hot or cold!
This blog was based on notes compiled by Frying Pan Farm Park Marketing and Development Assistant Bonnie Butler.