Applesauce, Not Just For Pork Chops Anymore

DSCN3166We’ve all seen the Brady Bunch episode where Peter Brady tries to reinvent himself and gives his horrible yet now well-known impression of Humphrey Bogart. Peter walks into the Brady’s burnt orange and avocado green kitchen and asks “What’s for dinner?” Carol and Alice respond with pork chops and applesauce. Peter: “You say we’re having pork chops and applesauce. That’s swell.”
I don’t know about you but I’ve uttered this phrase when telling my husband what’s for dinner more times than I can count. Problem is, we really don’t have the applesauce because my husband’s not a fan, until now.
Our neighbor came back from Iowa with bags full of apples which they happily shared with us. My brain started thinking, what can I do with all these apples? I don’t really like apple pie and apple butter just sits in my fridge, so applesauce they became.
I didn’t puree, I left the apples chunky which got my brain going again, this applesauce is more than just a mere side dish, this applesauce can be the star of the show.
Think holiday season, parties, dinners with friends or just dinner with your family.
Just a few ideas:
Water crackers topped with Gorgonzola, applesauce and chopped almonds
Crustini with applesauce and smoked almonds.
As a chutney served over ice cream or well just about anything.
Crumble bacon on top and just eat!
Or as the usual applesauce with pork chops or brats

Here’s my quick and simple recipe.
Apple Sauce
Apples – amount depends on how much you want to make, cut into bite size chunks
Peeled or unpeeled, the choice is yours
Liquid – I used faux moonshine* but you can use apple juice
Sugar – I didn’t add any since the shine was already sweet but add to your liking
Ground cinnamon – healthy dose

Place apples in sauce pan, pour enough liquid to cover the bottom of the pan. If your liquid is dissipating before your apples are cooked, add a splash more. The apples will add a little of their own liquid
Cook on medium heat
I continued to cook the concoction and stir for about 20 minutes. Once the shine began to thicken, it was done. The house will smell amazing.
I store mine in Weck jars in the fridge and should keep for about 2 weeks.

*Apple Pie “Moonshine” – given to us by our neighbors
1 gallon apple cider
1 gallon apple juice
3 cups white sugar
8 cinnamon sticks
1 liter bottle of 190 proof moonshine or grain alcohol – neighbor used Everclear
In a large pot combine the apple cider, apple juice, sugar, and cinnamon sticks.
Bring it to a boil, then take it off the heat and allow it to cool.
Add the liter of liquor.
Pour this into mason jars, put the lids on, and let it “age”.
Can be cut in half or ¼ to make smaller batches.

My husband and I drove up to Blue Ridge, GA last week. We took the scenic route up through the winding mountain roads and through Chattahoochee National Forest. This road used to scare the crap out of me, I still don’t want to drive it but I don’t have to shut my eyes now and can enjoy the beautiful scenery. We stopped at Woody Gap to take a look at the Yahoola Valley below and a pee break. The ridge gap is 3,160 ft above the Yahoola Valley and where the Appalachian Trail crosses Highway 60. There’s a small shed with trail bathrooms and let’s just say it was very windy, cold and well there were drafts hitting places on me that I don’t think have ever felt a draft.
After a nice day in Blue Ridge, albeit a very crowded day with leaf peepers, we headed home but went the other direction and through Gilmer County, the Apple Capital of Georgia. We stopped at one apple barn but I passed on getting more apples, instead we went for 3 huge heads of cabbage and huge bunch of turnips all for $5. Well can you guess what one of my upcoming posts may be, that’s right how to get rid of, I mean use sauerkraut and turnips. I know you’re excited.
Stay tuned. Oh and maybe we’ll talk about some wine again too.


About Kellie Stargaard

Wine blogger
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