Goldshire Applesauce
Greetings food adventurers! Today we celebrate the autumn apple harvest with freshly made applesauce, a specialty of the Lion’s Pride Inn of Goldshire.
This small town is just south of the capital city of Stormwind. We rent horses near the Stormwind front gates and ride at a leisurely pace down a well-traveled dirt road. Most of the road goes through orchards with some lightly forested areas and a few streams and ponds nearby. We smell the changing leaves, and hear cows mooing in the distance. The Lion’s Pride Inn is in the center of town and often the hub of activity. The grassy fields nearby (and sometimes the street) are frequently used as dueling grounds, where adventurers prove their battle prowess against each other for honor.
The inn is bustling with people, warmed by a large hearth, and lit with candlelight. The heavy wooden ceiling beams and brick fireplace feel timeless and comforting. Cheerful music is playing from a back room. Kegs of wine and ale are stacked along walls near the bar and kitchen, where we smell enticing foods beckoning us to order one of everything. We taste all sorts of delectable dishes but can only convince the cook to part with his applesauce recipe.
The main recipe is designed to be stored in the fridge. It can also be processed in a water bath canner for longer-term shelf-stable storage. (see notes for canning details)
Goldshire Applesauce
Ingredients
- 4 lbs fresh apples
- 1 cup water
- 3 Tbsp lemon juice (about 1 large lemon)
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ cup granulated sugar (optional)
Instructions
- First, prepare the apples. Peel, core, and slice them. If there are any bad parts of the apples, remove those. The thinner the slices, the less time it takes to cook them.
- Add sliced apples, water, lemon juice, cinnamon, ginger, and sugar (optional) to large pot over medium heat. Reduce to a simmer and cook 60-90 minutes, stirring occasionally, until the apples are all very soft and mostly broken down. Watch carefully so it doesn't boil or it will make a big mess.
- Remove from heat.
- Mash with potato masher until desired texture is achieved, or puree with a hand-held immersion blender. I do not recommend using a regular blender because hot things in a blender can cause explosion issues. (this step is completely optional – I leave mine with the apple pieces in it and don't blend at all)
- Enjoy applesauce warm or chilled.
- Process hot applesauce in a water bath canner (see notes), or let it cool and keep in the fridge for up to one week. Applesauce can also be frozen – it thaws easily and keeps a good texture.
