Fall is my favorite season! It’s shaping up to be pretty busy this year. I started working a part time job, I’m gearing up to start selling jewelry and hand dyed textiles at craft shows, and I’m going back to school to get a certificate in social media and marketing. These are all exciting and good developments, but it’s left me a bit behind in my posting. However, with the arrival of pumpkin and apple season, I had to post a new recipe!
One way to enjoy your apples is to make homemade applesauce. It’s so much better than applesauce you buy in the store, and it’s actually very easy and quick to make. I used some of this applesauce as the middle filling layer in a cake and it worked really well. I veganized the apple sauce recipe by The Great Cake Company that they use in their Caramel Apple Cake. The applesauce is sweet but also tart so it cut through some of the sweetness of the icing and cake. It’s also yummy all by itself!
If you’re in the mood for some other apple recipes, take a look at my recipes for Jewish Apple Cake, Rum Raisin Baked Apples, or make an Apple Pie! If you’re looking for a pumpkin recipe, check out my recipe for Pumpkin Bread with Oatmeal Crumble Topping. It’s seriously yummy stuff. And, if you’re carving a pumpkin, try making Toasted Pumpkin Seeds! Hope you’re enjoying fall as much as I am!
3 Pink Lady apples
3 Granny Smith apples
4 1/4 cups of apple cider (separated)
2 Tbsp rum
3 Tbsp Earth Balance vegan butter
2 Tbsp agave
1 Tbsp brown sugar
3/4 tsp cinnamon
- In a large saucepan, bring 3 1/2 cups of apple cider to a boil. Allow it to simmer until it reduces to about 1/4 to 1/3 of a cup. This will probably take about 40-45 minutes. If you want to skip this step, you can purchase boiled apple cider from King Arthur Flour.
- Peel and core the apples, and roughly chop them.
- Add the apples, boiled apple cider, apple cider, rum, vegan butter, agave, brown sugar, and cinnamon to a large saucepan. Cover the pan and cook over medium heat for 15 to 20 minutes.
- After cooking the sauce will be soft enough to mash easily. Use a pastry cutter or potato masher to mash the sauce. Store in the fridge and enjoy!