Like a warm hug, there is nothing like just-made apple sauce to ease the chill of a Fall day. We often relegate apple sauce to a child’s treat but coming in from the cold to a warm bowl of cinnamon-laced apples is a treat at any age. Even more satisfying is making that sauce with the wild apples you’ve picked yourself.

Wild Apple Sauce:

• 8 cups peeled and chopped apple

• 1 cup sugar (brown or white)

• 1/2 cup water

• 1 - 2 teaspoons cinnamon (more if you like it)

When peeling and chopping your apples - keep it rustic. Leave on some of the peel to add a lovely rosy colour to your sauce as it cooks. When chopping please don’t worry about the size of your apple pieces - this is rustic after all.

Put your chopped apple in a 4L (medium) heavy-bottomed sauce pan on low-medium heat, stirring frequently for 10 minutes. Add water in small amounts to keep your apples from sticking to the bottom as they simmer.

Once your apples have softened, add the sugar and cook for another ten minutes, stirring often. Remove the pot from the heat and add the cinnamon. Mix well and serve. Add a dollop of maple syrup or whiskey if you like.

At this point, you’ll have a chunky sauce. You can serve as is, which is how we like it. Dave often adds a heaping scoopful to our oats in the morning and sprinkles with almonds, pecans or walnuts. Note, if you prefer a smoother sauce, let your sauce cool and put it in the blender or food processor, or mash with a potato masher.

This recipe is based on my mom’s. She would sometimes top our bowls of warm apple sauce with spoonfuls of vanilla ice cream and a sprinkle of cinnamon. Yum.

Here’s to making sweet delicious memories,

Sara