Category Archives: Recipes

Debbie’s Naked Apple Sauce recipe

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Over the years, people have asked me for the secret to my apple sauce. Interestingly, I think of my apple sauce as being no doubt tasty but rather simple and common. But who am I to argue when I am told it is extraordinary? After all these years, I have struggled with why, but have finally come up with the only possible answer ~ my ♥ and intention while making it. Yes, of course I try to find the best local ingredients, but I think it must be the added ingredients that make it stand above the rest.
There are two other secrets as well.

  1. I only use apples but not common baking apples. I also make sure there are at least five different varieties in my sauce, such as Fuji, Honeycrisp, Baldwin, Empire, Golden Delicious, Gala, Jonagold to name a few. Sure, you can use the standards like McIntosh or Cortland, but make sure you include some other varieties. This makes the flavor more complex and delicious.
  2. I use apple cider instead of water.

peeling apples

Debbie’s Naked Apple Sauce

Ingredients

  • A variety of local apples
  • Red Jacket Apple Cider (if you cannot find it, ask your local grocer to stock it or use another local apple cider)

Peel, core, and slice apples. Make sure there is a nice mixture of sweet and tart apples. Add apples to a large sauce pan. When the sauce pan is full of sliced apples, fill the sauce pan with about 1 ½ inches of apple cider. Cover and bring to a boil, then reduce to a simmer for about 20-30 minutes, until the apples are soft and mushy (yes, mushy is a technical term). Then remove from stove and use a potato masher to well – mash the apples. You can use a food mill but I like chunky apple sauce.

Well, there you have it – now you can make you very own Naked Apple Sauce, no sugar, no spices – just ♥. I highly recommend that you get to know who is growing your apples, without a doubt, it tastes so much better – ENJOY!apple sauce

Summer is here ~ It’s time for some Sangria!

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I had never been a Sangria drinker, not until I created the best recipe ever! Prior to that, I drank it perhaps five times in my whole life. And for some reason Sangria called out to me a bunch of years ago; not white wine, beer, or any other beverage that I might have enjoyed during the hot days of summer.  Regardless, something told me that that summer was going to be a Sangria summer. I had a feeling that is was going to be a very hot summer and we were going to be swimming in the pond or hanging out on the porch, grilling and a nice cold beverage was going to be in order.  Therefore, I set out to create the best Sangria ever. I pored over recipes on the internet and thought I would try a bunch and adapt them to make the best Sangria ever. The first one I tried was by Emeril.

Amazing as it sounds, I just about nailed it on the first try. I did adapt it over the course of the summer, but the basic recipe is Emeril’s. Not it has become a staple to music festivals and nights grilling.

The Best Sangria Recipe ever!

1 bottle of cheap red wine, I use red Zinfandel or Cabernet Sauvignon

¼ cup brandy

¼ cup triple sec

¼ cup cane sugar

¼ cup orange juice

2 tbsp lime juice

Combine all ingredients and let sit for at least an hour in the fridge.

Shake vigorously and pour over ice and seasonal fruit.

ENJOY!