As I may have mentioned, my obsession with all things FALL knows no bounds. As time is running out before winter whips into Chicago, I had to cram a bunch of autumn-y activities into one weekend. Luckily we found All Seasons Apple Orchard close to Woodstock, IL that had it all – pumpkin patch, apple picking, corn maze, and cinnamon donuts (an absolute must-have).
It was a perfectly gloomy day for us to get lost in the corn maze, which we totally did, AH!
Next up, we ate up all the donuts in the land.
Finally, we were onto apple picking. My favorite (Gala) were already completely gone so we ended up getting a bunch of golden delicious and red delicious apples, which were…well, delicious.
Alright, onto what to do with all those apples! I landed on apple sauce since I’ve never made it before and it seemed pretty foolproof. Since it was my first time giving it a go, I used the Pioneer Woman’s recipe as it looked easy and yummy. I pretty much did everything described below, except I hit it with a little extra brown sugar, because I do nothing in moderation!
6 lbs apples, peeled, cored and sliced into 8 pieces
1 cup apple juice, apple cider or just water – whatever you have handy
juice of one lemon
1/2 cup brown sugar
1 tsp cinnamon
All you have to do is combine all of the ingredients in a large pot and cook over medium heat, stirring occasionally for about 35 minutes. Carefully puree in a food processor or blender until smooth – I did this in two batches. That’s it! It’s incredibly easy and has been great to have around as a quick snack. This will be a yearly tradition for sure!
Categories: Side Dishes