When freshly harvested apples are in the market, it’s time to make applesauce. Try using sweeter and softer varieties or, if you use a tart variety, add a little more honey to balance the flavor. Applesauce will keep in your refrigerator for about a week or store for months in your freezer. It makes a delicious addition to baked goods, like the Apple Honey Cake on the next page.
In a large pot bring the apples, orange juice, orange zest and 1 cup of water to boil. Lower heat and simmer for approximately 30 minutes, or until the apples are very tender. Mash with a potato masher if you like a chunkier consistency or use an immersion blender if you like a smoother purée.
Taste and add 1–2 tablespoons of honey, depending on the sweetness of the apples and how sweet you like it. Let cool and then refrigerate or freeze.
Krista Harris is a fifth-generation Californian, raised in San Diego and relocated to Santa Barbara in 1983. She started Edible Santa Barbara with her husband, Steve Brown, in 2008. She is currently assisting the new owners of the magazine and serving as associate publisher.
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