Welcoming Fall

There are some messengers in the valley that herald the changes of the seasons.  As we say good-bye to summer and welcome in autumn, the hardwood trees begin to display colorful hues of yellow, orange and red, and the apple trees are dotted with their ripe, juicy fruit.  We are so lucky to have so many choices in fruit orchards here in the Shenandoah Valley. Two of my favorites are Paugh’s in Quicksburg and Showalter’s in Timberville.
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Each year, I begin my pilgrimage to purchase apples beginning in late August.  I will make several trips throughout the fall as different types of apples become available. Right now, in August, I can purchase Ginger Gold, Golden Delicious, and Gala.  Part of the joy of these visits is to spend time talking with the owners.  Over the years, I have especially enjoyed getting cooking tips from Mrs. Paugh.  Her suggestions for making applesauce have made this apple dish one of our family favorites.  Her tips included using a variety of apples to make your applesauce and instead of cooking the apples in water, use apple cider. Both of these hints have made my applesauce taste so much better and a real hit with our family and friends.  
 
Below is my recipe for applesauce with Mrs. Paugh’s helpful hints.
 
Recipe for Applesauce
9 Apples (using a variety enhances the flavor)
1 cup of Apple Cider
1/3-2/3 cups of sugar (the cider sweetens the apples so you may not need as much sugar)
¼ tsp of cinnamon (if desired)
 
Place peeled and cored apples into a saucepan. Add  apple cider and bring to a boil.
Cook for approximately 8 to 10 minutes until apples are soft. Remove from the heat and mash apples with a masher or food processor. I taste the apples first to see how much sugar is needed.  Finally, I stir in the sugar and the cinnamon.
 
As the temperatures fall, the smell of cooked apples and cinnamon fill my kitchen as I watch the Maple tree in the back yard slowly change to display its crimson red leaves.