A Bushel and a Peck...Of Apples

Two weekends ago my boyfriend and I went apple picking - a fun autumn activity to do in New England. In addition to the dozen apple-cider donuts we bought at the orchard (perhaps a bit excessive, but these donuts are an annual treat), we also walked away with half a bushel of apples. That is approximately 21-24 pounds of apples. You may be asking yourself, "why on earth would they want that many apples?!" Well my friends, I will give you one simple reason: applesauce. 

Homemade applesauce is insanely easy to make. Yet making applesauce from scratch rarely crosses anybody's mind. Have you ever thought about making applesauce? If you said yes, you are the 1%. 

Making applesauce at home requires four simple things: apples, cinnamon (preferably sticks, but ground cinnamon will do), water, and a pot (or sauce pan). That is it. Applesauce can be made with any sort of apple - it is a great way to use those bruised and battered apples you would otherwise throw away - and if you feel so inclined, you can add pears, cranberries, or even raisins. 

If I have yet to convince you as to why you should make applesauce at home, here is a math problem to help persuade you. A 25oz. jar of pre-made applesauce costs approximately $2. Five apples will cost about the same ($2) and make close to 60oz. of applesauce. I am not a math genius, but it seems clear to me which is the more budget-friendly choice. 

No, I did not make applesauce with the entire half-bushel of apples we picked. I also made apple crisp, a butternut squash and apple casserole, apple coleslaw, and apple-cranberry muffins (recipe below). And of course, the apples taste fantastic raw (or sometimes with a bit of peanut butter...). There is no need to buy a bushel or a peck of apples; half a dozen apples are enough to make a delectable batch of applesauce. Get cookin'!

Homemade Applesauce 
Makes approximately 60oz. of applesauce
Ingredients:
-5 medium-large apples, diced 
-2 cups water
-3 cinnamon sticks or 1 tablespoon ground cinnamon

Directions:
1. Combine all ingredients in a large sauce pan or pot over high heat. Water should cover about half of apples. 
2. Pot to a boil, then reduce to medium-low heat. Let apples simmer for 45-50 minutes, stirring occasionally. 
3. If mixture is a bit too watery for your liking, keep simmering the applesauce until it is a consistency you like. 
4. If you do not want apple skins in your applesauce: a) peel the apples before dicing them or b) make the applesauce as written, then pour the applesauce through a fine mesh sieve. 

Apple-Cranberry Muffins
Makes 12-16 muffins
Ingredients: 
-3/4 cup fresh cranberries, chopped (can use dried cranberries instead)
-1 apple, peeled, cored, and diced
-1/4 cup granulated sugar
-1/4 cup brown sugar
-1 1/2 cups all-purpose flour
-1/2 cup whole wheat flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 teaspoon cinnamon
-1/3 cup canola oil
-2/3 cup applesauce (use your homemade stuff!)
-1 teaspoon vanilla
-2 eggs

Directions: 
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine cranberries, apple, and sugars in a medium bowl. Mix together and set aside.
3. In a large bowl, combine the dry ingredients (flours, baking powder, salt, cinnamon).
4. In a different bowl, mix the wet ingredients together (oil, applesauce, vanilla, eggs). 
5. Fold the wet ingredients into the dry ingredients until well combined. 
6. Add fruit mixture to bowl and gently fold into batter. 
7. Using non-stick spray, lightly coat a muffin tin. Spoon batter into tin, filling each muffin only 3/4 of the way (this will enable the recipe to yield 16 muffins instead of just 12). 
8. Bake for about 30 minutes, or until tops of muffins are golden brown and a toothpick inserted in the center of a muffin comes out dry. 
9. Cool muffins on a wire rack. Enjoy!