Good News! There are areas in the Pacific Northwest where apples have been protected from heavy frost. You can pick those with unblemished skin and make applesauce, apple butter or pies. Yes, they are past their peak crispness and flavor but they are fine for sauce. Be sure to wash, core and cook them right away.
A previous post has a recipe for applesauce and look for Ardis’s apple pie recipe coming soon. For “Apple Butter” follow Gabriel’s recipe. It’s a simple condiment that is delicious with toast, steel-cut oats or on hotcakes .
- 3 C applesauce
- 1 C brown sugar
- pinch of cinnamon
- In a small saucepan, mix all the ingredients well,
- Cook over medium heat, stirring occasionally, until the mixture reduces, thickens, and darkens in color. This should take about an hour.
- When the mixture is thick enough to stick to a spoon without sliding off, it is done.
- Remove from heat and allow to cool in a shallow pan.