“…and there may be two or three
Apples I didn’t pick upon some bough.
But I am done with apple-picking now.”
from Robert Frost’s “After Apple-Picking“
I am neck-deep in apple sauce-making. Okay, maybe that’s a little bit of hyperbole on my part, but you get the idea. I bought a half-bushel of utility apples –Ginger Gold– and a half-bushel of my favorite apple, Cortland. Mixed together, they make a lovely apple sauce. I usually put just a tiny bit of sweetener in the pan (maple syrup, honey, or sugar), and lots of nutmeg and cinnamon. I do the same for pies. When we picked our tiny crop of apples a few weeks ago, I made one batch of sauce with them, and froze most of it for Thanksgiving dinner. My freezer will be full of early-autumn goodness, a tart-sweet reminder of warm sunshine and crisp breezes throughout the winter.