Grub ON: Applesauce by Kathryn Boyle
on October 28, 2009
In the second in our local food series, Oakland North caught up with Kathryn Boyle, the newest addition to Board of Directors at the People’s Grocery in Oakland. She shared with us a favorite recipe that reminds her of autumns back east.
“I love making homemade applesauce. I make it a little chunky so that you actually have to chew the apples chunks. It makes the house smell delicious, too, bringing back memories of picking apples in the crisp Virginia fall and drinking spiced apple cider afterward. I recently made a batch using apples picked with my family at the Garin/Dry Creek East Bay Regional Park. They have an antique apple orchard there with varieties I have never heard of before. There is an apple festival every September and then they open up the orchard for apple pickers a few weeks later. Of course, when we went this September, the temperature was in the 90s, not like those crisp Virginia days at all. For this recipe, I also used a lemon picked from our back yard lemon tree. (Didn’t have one of those in Virginia, either.)”
Applesauce
Ingredients
* 3 to 4 lbs of peeled, cored, and quartered apples (good cooking apples are Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)
* 4 strips of lemon peel (use a vegetable peeler to strip 4 lengths)
* Juice of one lemon, about 3-4 Tbsp
* 3 inches of cinnamon stick
* 1/4 cup of dark brown sugar
* up to 1/4 cup of white sugar (sweeten to taste)
* 1 cup of water
* 1/2 teaspoon of salt
Directions:
1: Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
2: Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher, or food process depending on the desired smoothness.
3: Serve hot or refrigerated. Delicious with vanilla ice cream too!
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