Apple sauce can be made at anytime of the year because apples are always available. But I wait until the temperature drops into the 50’s or very low 60’s; to me that’s the perfect time and around here that happens in early October. Give it a try. Ask the kids to join in.

16 large apples – a mixture is great
1 cup apple cider
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. Kosher salt
1/8 tsp. (or a pinch) Ground black pepper

Peel, core, and cut the apples into chunks. Put them in a large dutch oven or saucepan that you have a lid for. Add the cider, cinnamon, cloves, salt & pepper.

Cover the pot and cook over medium-low heat for about 20 minutes. Remove the cover and stir well. Continue to cook this uncovered, but stirring occasionally, until the apples have become a thickened sauce – this takes about another 30 – 45 minutes. Serve hot or cold, as is, or if you’d prefer it smoother then by all means push through a sieve.