Lodi trees were the only variety that we planted that were not selected to be used for their fruit-juice. The little pale green apples that these trees bare have a white flesh and a tart flavor with a sweet aftertaste.
Our family has used Lodi apples to make applesauce for generations. It was one of the varieties that grew in the old orchard on our property and we wanted to revitalize the tradition. These apples are best for cooking because of their tart flavor and unique texture.
The Rice Family Applesauce
The Rice Family Applesauce recipe is not written down anywhere. It's more about the process of cooking and continuously tasting to ensure the proper outcome. A local vendor at our farmers market has Lodi apples that we purchase each year. Look for apples in your area that are best for cooking like Golden Delicious or Gala. Once you have your apples, carefully wash them, peel them with a vegetable peeler and remove the core. Any dark spots are to be trimmed away, as they take away from the flavor of the end product. After all of the spots are removed, cut each apple into even chunks. It is always important to cut things evenly when cooking to ensure everything in the pot cooks at the same rate.
The next crucial task is finding the proper vessel to cook the applesauce in. You want a pot that is large enough to hold all of the apples, but not too big that the apples have enough space to burn. Once you've found the right pot, splash a small amount of water to the bottom so that the apples don't scorch as they begin to cook. This will also help to get the process started and steam the apples slightly. Cook on medium heat until the apples start to turn translucent. Cover the pot and allow to cook until all of the fruit has fully softened, and can be mashed easily with the back of a spoon.
Now for the messy part! Take small amounts of the cooked apples at a time and put them through a food mill or food processor. This is where your personal preference shines through: make it as chunky or smooth as your heart desires. After all of the apples are processed, put the sauce back in the pot for the final seasoning.
Taste the applesauce, it will be very tart. Sometimes we keep a small amount completely plain for the pure apple flavor. For the Rice Family recipe, the secret ingredient is cinnamon candies. While the sauce is still hot we stir in some of the candies until fully incorporated. The cinnamon candies sweeten and add a spicy nuance to the sauce, not to mention the beautiful red color that it turns as well! Most importantly, keep tasting and adding in the cinnamon candies or sugar until it is to your liking.
We tend to make 3 versions of this applesauce recipe. One with cinnamon candies as part of our tradition, one with white sugar and cinnamon as the American classic, and one completely plain to fully experience the apple flavor. Once finished, store your applesauce in a sealed container. We've found that it does very well in the freezer.
Making applesauce is a landmark for us of the changing seasons, and we look forward to it every year. The beauty of traditions is the ability to experience them and build on them as time goes on. Please share your family food traditions with us at contact@bonafidebeverage.com!