I think that I am one of three Minnesotans who does not care for Honeycrisp apples. My favorite has always been a Haralson and I am lucky to have a new cousin-in-law with overflowing apple trees.
But here is the problem: what do you do with 40lbs of Haralsons? I ate five pounds, I gave away another ten pounds...but I am still left with 25 pounds of apples.
I started with 8 pounds and my favorite applesauce recipe. I love homemade applesauce. The only thing better than eating a bowl of it right out of the oven is smelling it when you walk through the front door. I am sorry but no candle can replicate the smell of cinnamon, allspice, and apples baking in the oven.
Applesauce is usually made with a combination of sweet apples (McIntosh, Fuji, etc.). I decided to go with all Haralsons which made for an incredibly sour--but incredibly delicious--applesauce.
I am thinking of making an Apple Challah or Apple Cake next...if you have any other ideas, send my way.
Applesauce
adapted from Ina Garten
Make the applesauce: Preheat the oven to 350 degrees.
Add the zest and juice of the oranges and lemon in a large bowl. Peel the apples and chop them into large pieces. Add the apples to the juice as you go.
Pour the apples and juice into a dutch oven. Add the brown sugar, butter, cinnamon, and allspice. Cover and bake for 1.5-2 hours or until the apples are soft. Remove from oven and whisk until smooth.
2 large oranges, zested and juiced
1 lemon, zested and juiced
8 lbs apples (~15 or so)
1/2 cup brown sugar
4 tbsp unsalted butter
2 tsp cinnamon
1/2 tsp allspice
