A Blog for Modern Traditionalists

Month: October 2012

Sewn: The 1952 Dress

Sewn: The 1952 Dress

Four weeks and a whole lotta fabric later, I’m proud to say that I have finished sewing my very first dress! When I posted about my intention to sew “The Walkaway Dress” by Butterick a few weeks ago, a reader commented that it was a […]

Printable WW2 Paper Dolls: Kitty

Printable WW2 Paper Dolls: Kitty

You know what’s great about paper dolls? They’re not plastic. Also, they’re cheap. In this case, they’re FREE. I found a set of awesome American World War Two paper dolls at a collectables show on the weekend. Obviously there was no way I could go […]

How to Make Maple Cinnamon Applesauce (with icky windfalls)

How to Make Maple Cinnamon Applesauce (with icky windfalls)

I eat scabby apples.

That’s what happens when you grow up on an apple orchard, like I did. You quickly learn that scab is just a cosmetic thing – it has nothing whatsoever to do with the flavour or safety of an apple.

That is also why I’m dating a man who is covered in a veritable bodysuit of scabs.

(Just kidding. Too much for a recipe post?)

This is to preface the news that last week, my mom’s boyfriend Raven – actually his name is Ray but I prefer to call him Raven – graciously gave me a big bag of windfalls.

These apples are often prematurely abandoned by skittish folks who think they’re rotten. Au contraire my friends, a fresh windfall is a gift! Once you get home and cut ’em open, you’ll see if there’s anything undesirable going on inside, anyway.

I like the idea of using windfalls because it’s in line with the “waste not, want not” philosophy. If you see windfalls sitting around on a neighbour’s lawn, why not ask them if you can take them? And then you can make…
  1. Core and quarter the apples. Put them in a heavy pot with water and cinnamon. Bring to boiling, then reduce heat, cover and simmer until apples break down (about 30 minutes).
  2. Remove and discard the cinnamon, then press apples through a sieve. Discard leftover solids.
  3. Return the applesauce to the pot and sweeten to taste with the maple syrup. Bring to a boil, stirring constantly. (stop here if you plan to eat the applesauce immediately)
  4. Immediately ladle the applesauce into hot, sterilized pint jars, leaving a 1/2 inch headspace. Wipe jar rims and adjust the rings.
  5. Process the jars in a boiling water canner for 15 minutes. Remove and cool on a rack.

Printable version of Maple Cinnamon Applesauce

The resulting applesauce was so silky and luxurious – more of a dessert applesauce than anything. I’m so pleased at how it turned out and I hope you’ll give this simple, all-natural recipe a try.

Never again will you judge an apple by its cover!