At my community garden, there is an organic heritage orchard with a number of large apple, pear, quince, and Asian pear trees. There is also a bunch of rows of espalier apple trees. The heritage apple varieties on the espaliers are so unique that I thought it would be fun to pick up the fallen apples and make an applesauce with the 40 or so different flavours. I was right, it was fun. Cutting open the apples, fearing a worm, but finding crisp white or golden or even pink flesh was a thrill. The flavour? Well, the richness and zing they provide to the final applesauce is magnificent. I’ve posted the recipe here so that no more poor fallen apples will ever have to go uneaten.
Fallen Applesauce Recipe
- 1 crate fallen apples
- apple cider
- 1-2 cups sugar (many of my apples were sweet, so I used less than a cup of sugar. Plus I like it to taste true to the apples).
- cinnamon sticks, ground cloves, ground nutmeg
- Wash, core and peel the apples (cut out worms or any bruising) only use what you would eat fresh. No need to peel the apples!
- Cook the apples, sugar, cinnamon sticks and spices slowly in a cup of cider and a cup of water. Add more liquid, sugar and/or spices as you cook to get the flavour and consistency you like. Personal taste is the only rule here!
- When apples are tender, remove cinnamon sticks and set aside. Blend apples with an immersion blender until smooth. You can add the cinnamon back in now if you’d like.
- Continue to add liquid and cook the apples, until you get the consistency and flavour you like.
- Ladle into sterile jars leaving 1/4 inch of headspace.
- Process in a boiling water bath for 10 minutes (adjust for altitude if necessary). The applesauce can also be frozen if you prefer.