Macoun season is coming to a close so it’s time to gather up as many of these delectable apples and save them for the cold dark days to come.

We core and section the apples and simmer them in about one inch of cider. When the sections are fork tender, we crank them through the food mill.

We package them in vacuum sealed freezer bags.

Macoun apples were developed in NY and are a cross between McIntosh and Jersey Black apples. They have an incredibly short run (about three weeks, although some years you get lucky). They don’t store well, so you need to do something with them (dehydrate, sauce) if you want to have them longer than three weeks. Of course, nothing else is quite like biting into these fresh, crisp, juicy, tart orbs.