Homemade applesauce that is chunky, dark with spices, bursting with texture and the taste of crisp fall days in Northern Michigan.
- 7 or 8 Michigan grown apples (mix and match any varieties except ginger gold, honey crisp, red delicious and sweetango)
- 1 tablespoon lemon zest
- 1/2 cup maple syrup
- 1/4 cup brown sugar (optional)
- 1 tablespoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/2 cup of chopped walnuts, optional
Place cored, peeled and chunked apples in a heavy pot and just cover with water. Add lemon zest and spices. Bring to a boil, then simmer uncovered until apples are very mushy—about an hour—stirring occasionally. Add more water if you need to. Turn off heat and break up chunks by stirring until the sauce is the consistency you desire.