Yesterday I spent some time in the kitchen again. It felt good to be cooking. I made some nice vegetable broth from garden veggies. (It’s kind of funny, I threw a couple beets in the pot and now the broth is a lovely pink color. Which means, that anything I cook with it will have a lovely pink tint. hee hee.)
I also made some Honeyed Cinnamon Applesauce. I made it to use in some pumpkin granola that I plan on trying this weekend. But, while the honey was cooking on the stove, I had about 20 bees visiting my windows. They were so cute, all buzzing trying to get into see what the honey fragrance was. I love bees.
Making your own applesauce really isn’t hard at all, and this only took about 30 minutes. It’s like eating freshly made apple pie. Serve warm or chilled. I like serving it with some vanilla yogurt.
Unprocessed October Day 7’s menu:
breakfast: cantaloupe and coffee
lunch: the last of the minestrone, and I added green beans, cauliflower, and fresh mozzarella
dinner: sourdough toast topped with caramelized thyme onions and blue cheese crumbles. Oh, just soooo tasty.
Tomorrow (day 8 ) will be Cinnamon Roll Friday. Always a great way to start the weekend.
Honeyed Cinnamon Applesauce Recipe
Honeyed Cinnamon Applesauce
- 4 apples
- 1/2 cup honey or pure maple syrup
- 1/4 cup water
- 1/4 teaspoon cinnamon you can add more cinnamon or nutmeg or cloves if you like a spicier applesauce
- Peel, core, and coarsely chop 4 apples (I used 2 Granny Smiths and 2 Braeburns), any variety will work
- Combine honey and water in a Dutch oven, and bring to a boil. Add apples and cinnamon.
- Cover and cook over medium-low for 25 minutes, until tender. Mash the apples with the back of a wooden spoon. Cook, uncovered until most of the liquid evaporates, about 10 minutes.