Listen! the wind is rising, and the air is wild with leaves

We have had our summer evenings, now for October eves

~ Humbert Wolfe

Autumn is my favorite time of year, and though the season begins in September, it never feels “official” until it’s October. To celebrate the arrival of October, I planned pork, stuffing, and applesauce for dinner tonight. I’d not made applesauce before, but I found a simple recipe in my new Cooking Light cookbook that turned out well. Apart from the time needed to peel apples, it’s also fairly hands-off.

Baked Applesauce

Note from Cooking Light: For best results, choose apples that break down easily when cooked, such as Gala, Pink Lady, and Braeburn. The sauce is delicious paired with roast turkey or pork, and you can prepare it up to three days ahead. Serve it warm, at room temperature, or chilled to suit your preference.

  • 5 tablespoons water
  • 1/4 cup packed brown sugar
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon ground cinnamon
  • 4 pounds apples, peeled, cored and halved/quartered

Preheat oven to 375 F. Combine all ingredients in a large Dutch oven; toss to coat. Cover and bake for 1 hour and 15 minutes or until apples are tender, stirring once after 45 minutes (I actually used my potato masher at that point to mash the apples even more). Serves 4-6.