I love apples, I hope that the trees I planted a couple of years ago are prolific and provide my home with bunches of delicious Lodi and Winesap apples….but until then I content myself with going to Lynd’s Fruit Farm (http://www.lyndfruitfarm.com/ ).
Established in 1919 and currently in the 7th generation, Lynd’s is 160 acres of beautiful orchards, brambles pumpkin an gourd fields right here in central Ohio. They are marvelous!
I headed out early yesterday morning for my annual picking, I picked about 30 pounds of winesap and 30 pounds of goldrush apples (1 bushel total) and brought it home alongside some spectacular pumpkins and squash for decorating and eating!
Some apples end up in the root cellar for later eating, some will end up being apple chips. The bulk have been split up to make both applesauce as well as apple butter.
Since I make everything in large batches, the recipe is as follows…just cut it down for smaller batches
15 pounds of apples (a mix of sweet and tart apples) cored, peeled (roughly) and sliced…I love my apple peeler, it makes quick work of a lot of apples
2 cups freshly squeezed orange juice
the juice of one lemon and zest of one lemon
2-3 cups sugar
1/2 cup honey
Cinnamon & Nutmeg to taste
Cook the ingredients for 20-3 minutes on medium heat to soften the apples. Turn off the heat and allow to steam covered for an additional 10 minutes. Pass the apples through a foodmill to remove stems or core bits.
Serve immediately or refrigerate for up to two weeks. Freeze or can for longer storage!