National Apple Month has arrived, and it’s going to be a delicious month in October.

Apples are at their best in the Fall, and it’s a good time to stock up & store them, if you have a fruit cellar or cold room that is dry & dark.

It’s best not to store other fresh produce near apples, as they emit a gas that negatively affects other fresh produce.

How to Make Applesauce:

It’s a great time to make applesauce, which can be preserved & processed. My recipe follows.

Type: Dessert Recipe

Serve with: ice cream or cream
Prep Time: 15 min
Cook Time: 1 hr
Serves: 4-6

Core, peel & slice apples.
In a large, heavy pot, combine apples with water & lemon juice.
Cover & simmer until apples break down and become mushy. This could take up to 1 hr or more. * Tip: I like mine with a few pieces still remaining in my applesauce to give it a bit more texture. Try it!
Stir in brown sugar on medium heat, and cook sauce uncovered until it has reduced and is thickened.
Correct the sweetness with white sugar, if necessary.
Add cinnamon, nutmeg & cl0ves, and continue to cook until the spices are well incorporated.
Add butter and stir in to fully incorporate.
Preserve or serve by itself, with a splash of cream, or on top of ice cream.