The supply of Honeycrisp apples is starting to dwindle. I’m not happy about that. As one of my favorite types of apple, I look forward to seeing them in the store every fall. The Honeycrisp is a cross between Macoun and Honey Gold apples that some ingenious apple scientist came up with. I love the crunch and the blend of sweet and tart. Yum! (Makes smile!)
Heather, her mom and her grandmother mix up a wonderful batch of applesauce each fall. We portion it out and store it in the freezer so we can enjoy it year round….or until it runs out! I highly suggest you try it out, as I hear it’s fairly easy.
Grandma Betty’s Applesauce: Peel, core, and quarter one peck of apples. Rinse the apple pieces and put them in a large pot with 3 cups of water and up to 3/4 cup of sugar (depending on how sweet you like it). Add cinnamon to taste. Bring to a boil, reduce heat, and simmer to desired consistency, stirring occasionally.
We also wanted to try the Honeycrisp apples with a trio of Grafton Village cheddar cheeses. Thinking it would be a fun experiment to pick the best pairing, we set up our cheeseboard and went to town! The one-year aged cheddar was slightly sharp, but smooth. It took the apple in a creamy direction. The two-year aged cheddar was crumbly and a fair amount sharper than the younger cheese. This was our least favorite pairing as it seemed dry in comparison to the first. The maple smoked cheddar was mild, creamy and – true to its name – smoky. It had a honey maple flavor that paired extremely well with the honey in the apple, making for an awesome combination.
Head to the store and grab some Honeycrisp apples while they’re still available! CRUNCH!