Around this time of year, every year, I feel the old familiar stirring, the wistful yearning to be out rambling through the woods, among the golden and crimson trees. The third stanza of a poem by Canadian poet Bliss Carman captures this feeling well for me: “There is something in October / Sets the gypsy blood astir; / We must rise and follow her, / When from every hill of flame / She calls and calls / Each vagabond by name.” The trees and bushes are turning colors before our very eyes, and the beautiful changes are irresistible to the vagabond in our blood. 
Right along with this desire to wander in the woods is a heightened appreciation for the comforts of home. After walking outside in the chilly (and sometimes wet) elements, we savor the warmth of something simmering in a pot on the stove. Especially when it smells as good as homemade applesauce. The recipe I have posted below is one of my mom’s recipes–it is very simple, and it makes a hearty, chunky applesauce that tastes delicious and makes your kitchen smell amazing. I have great memories of returning from a long walk to her warm, fragrant kitchen with apple sauce bubbling on the stove, and I enjoy making it in my own kitchen too. It creates instant autumn coziness and warms the chilly wanderer. It’s also a good way to use apples that have gone a little soft. You can serve it warm and steaming, or use it as a healthy topping for waffles or oatmeal. Also, if you have any left over, you can store it in the refrigerator and serve it cold. 
Easy Homemade Applesauce
- 6 medium-sized apples, any variety–I like Empire, Cortland, or Macintosh best
- 1 Tablespoon water
- 3/4 to 1 cup sugar
- 1 teaspoon cinnamon
Directions: Wash, peel, and slice the apples into eighths. Place them in a medium or large pot. Add the tablespoon of water (you may need another tablespoon of water, depending on how juicy the apples are as they cook). Add the sugar and cinnamon and stir. Heat the apple mixture over medium heat until the apples cook down a little and the sauce begins to bubble. Then reduce the heat to medium-low. As the apples cook and soften, stir them and break them with a wooden spoon periodically. After about 30 minutes of simmering, the apples should be very soft and as you break/mash them with the wooden spoon, they should be forming a sauce. The sauce is done when the apples are soft enough to be mashed into a chunky, hearty sauce. Serve warm in a bowl or as a topping for waffles or oatmeal, or refrigerate and serve cold. Enjoy!
