October Apple Harvest

~ By Kythera Ann ~

Tuesday (October 14, 2008) is the Full Apple Moon (the name the Native American Cherokee People give to this full moon). Here in southern Appalachia and in most apple-growing regions of the United States, apples have been ripening since August but October is the last month for picking apples before the deep freezes of November set in.

There are a lot of complicated apple recipes, but there are many simple ones too and those simple ones taste absolutely divine. For instance, if you can peel an apple, you can make applesauce.

Here is what you need:

Apples
Water or cider
Cinnamon
Pure vanilla extract
Sea salt
Milled cane sugar


1. Peel, core and dice a bunch of apples and just fill your favorite stock pot nearly to the top.

2. Add a tablespoon or two of water or cider (don't go overboard here as a tablespoon or two really does the trick). Add a dash or two of cinnamon, a few drops of vanilla extract, and a pinch of sea salt. Stir and cover.

3. Bring the whole mixture to a bubble over medium high heat. Reduce heat to low, remove lid and let simmer until apples break down and are very soft (the length of time it takes for this to happen depends on the kind of apple you are using). Stir often.

4. Remove from heat allowing to cool slightly.

5. If you like chunky sauce, you're done. If you like smooth sauce, puree in a blender or food processor until smooth. Eat some while it's still warm (this is a wonderful treat) and store the remainder in the refrigerator. You can also ladle the sauce into freezer containers and store in your freezer to enjoy in mid-winter.

         

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