Fall in Washington State means blustery days, cool nights and grandpa’s apple sauce. Even though my beloved grandpa is now making heavenly apple sauce, my sister, Kim and I still carry on his tradition every fall. My Grandpa and Grandma had a Gravenstein apple tree in their back yard that made the best apple sauce. But gravenstein apples are hard to find so I came up with this recipe that takes one of Washington’s sweetest apples, the Honeycrisp and makes it into a velvety sauce. A perfect breakfast, after school snack or topping on dinners pork chops.
- 12 cups or 7-8 honeycrisp apples, cored, slices 1/2 inch thick
- 1/4 cup honey
- 1 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- pinch of salt
- Place a large sauce pan with a tight fitting lid over medium-high heat and pour in the apples.
- Stir in the honey, cinnamon, lemon juice and salt. Cover and cook for 20-25 minutes or until the apples are very mushy, stirring occasionally.
- Pour apples into a food processor and puree for about 20 seconds our until a smooth puree is formed.
- Keep in the fridge for 1 week or frozen for up to 6 months.