Fifteen years ago, a friend invited me to go apple picking at Homestead Farms in Poolesville, MD with our toddlers. Under a strong September sun, we plucked fruit off branches and loaded oversized baskets with apples that would travel home to fill crisps and pies and become this trademark applesauce. We still pick our own apples to make applesauce for Rosh Hashanah. Going to the orchard represents a precious window of time to get away together for a few hours before our fall schedules scatter our focus. It is a chance to be outside in nature, to connect to the earth and to drive home replenished with a creative cooking mission, and this fun and meaningful custom is the premise of my first children’s book, Apple Days. Photo courtesy of Creative Commons.
- 10 assorted apples
- ½ cup water
- ½ cup sugar or to taste
- Juice of ½ a lemon
- A generous sprinkle of cinnamon
- Peel, core and chop the apples. In a large saucepan, add apples, water and sugar and stir. Bring apple mixture to a boil and simmer with the lid slightly ajar. As the apples are cooking, add cinnamon and lemon juice. Stir occasionally for about 20 to 30 minutes until the apples are soft. Remove from heat. With a wooden spoon, hand-held masher or immersion blender, blend the apples into a sauce. Serve warm or chilled.