Woodchuck Applesauce

Some ideas seem to just leap out at you - especially in the kitchen.

The other day, I was over at my dad's for dinner, and as I was storing the leftover Brussels sprouts in the refrigerator, I placed the container on top of a bag of fresh ravioli.  Boom - dinner idea.

This sort of thing happens to me a lot.

A peach placed haphazardly beside a jar of ground cinnamon morphs into a fresh fruit salsa.

A week's worth of CSA veggies, sprawled out on the kitchen counter like an edible game of pick-up-sticks, turns into a delicious summer salad.

And a quest for a particular autumn brew, superimposed over a plethora of apples, becomes Woodchuck Applesauce.

I'm like Benedict Cumberbatch on Sherlock Holmes when he sits there, eyes darting about, putting together all the pieces to the puzzle.

Except in my case, no one has to die.  Unless it's of utter happiness.

Let me begin by saying that I am in no way being compensated by Woodchuck Cidery, but if they read this and decide they'd like to give me a tour of, say their brand new production facility that'll be opening in the Spring, that'd suit me just fine.

I asked the Sous Chef to pick up some Pumpkin Cider after a girlfriend recommended it to me - she knows all too well of my penchant for all things pumpkin and Fall.  I've loved Woodchuck Cider since college, when I instantly fell in love with the cute little fruitarian mammal on the label.  Plus, well, it's good.

The six pack of cider was on the chopping block, right next to this week's haul of CSA apples.  Lots of apples.  I immediately knew we would have to make applesauce in order to use the apples before next week's supply came in.

Applesauce.  Cider.  Applesauce.  Cider.

Holy cow.

I always have to add some liquid when I make applesauce, especially since I prefer a soupier sauce over a chunkier one.  So why shouldn't the liquid be in the form of cider?  Flavor-packed, Fall-filled cider?

Apples + Cinnamon Sticks + A bottle of Pumpkin Cider

=

The Best Way To Use Up Apples Since The Beginning Of Time

I was so pleased at the depth of flavor that the cider gave to the applesauce - it hits the tastebuds on so many levels - it's sweet, earthy, and spicy, all at the same time.  Brilliant!

In case you're wondering, here's exactly what went into the slow cooker for about seven hours on low:

10 large apples: I used three varieties - don't ask me which ones.  It's all apples to me

2 cinnamon sticks: I like using cinnamon sticks as opposed to ground cinnamon, which can make the texture a bit chalky

1 bottle Woodchuck Pumpkin Cider

So easy.  So good.  As it should be.

Eat well.

Woodchuck Cidery is up in Vermont, but from what I could glean based on my foggy memory of distant relatives' zip codes plugged into this handy cider locator, you can get it pretty much anywhere.