A frigid October morning began with a traditional family trip to the apple orchard. The trees were abundant with fruit just waiting to be picked, making the journey go quick. We were back in the warmth of my Grandma's  house in no time along with a bushel of fresh picked Cortland apples. It was time to commence the first step of the family's secret applesauce recipe.

The first step is to remove all of the peels from every apple. We had four people peeling the large, crisp apples. Within the first hour we had the bushel about half way done. My younger sister, Katie, finished peeling her fifth apple and was tired of doing it already, but I was the exact opposite. When I completed my fifth apple, I knew it was just the start. My excitement builds up for this day every year and it is time to let it show. On the other hand, my Grandma does not need any ulterior motives. We call her the "professional peeler" because of how fast she completes her share of the bushel. My Mom is not far behind from being able to peel as fast as Grandma. She has been following the tradition since she was younger too. Although peeling is everybody's least favorite part of the lengthy process, the quality time we spend together is priceless.

After the torture concludes, our hands feel numb. The peels are scattered in mounds everywhere on the kitchen table. My Grandma's pile is twice the size of all three of ours put together. We tell her every year our scraps will look like a mountain compared to hers next year, but somehow they never quite add up. We use the excuse "Most of our scraps are in our stomachs", but she knows better than anyone that is impossible. They are irresistible at first but the temptation to eat more than you peel comes to a screeching halt after consuming so many. You suddenly forget about your hands being numb because your stomach begins to hurt much worse.

Once the giant mess is cleaned up, the slicing is underway. Each apple has to be cut into fairly small portions. Grandma always feels obligated to demonstrate the exact size the slices need to be, making each one about the size of a large pencil eraser. This is my favorite part of the process because I can almost defeat Grandma for the largest pile of slices.

Next, we cook the apples into sauce. Grandma says the key to cooking them is "Slow with the burner on low". Even though I find it enjoyable to stir them, I would get corrected if I tried. The tip my Grandma has discovered over years of experience is to never stir them. This is the one tip I know I will never forget.

While waiting for the applesauce to finish cooking, we play card games. Grandma always says they cannot last longer than ten minutes because she has to go play the more important game "Don't burn the applesauce", and leaves the table to check it. In order to prevent this, we play short card games. We usually play Uno with five cards to start the game instead of seven. It is a good way to pass time in short sessions.

When the applesause is smooth and thoroughly cooked, we add the other ingredients to create an award winning flavor. Once the applesauce is perfect, it is time for us to sample our prize. There is no better taste than warm applesauce with cinnamon and sugar sprinkles covering the entire top layer of my bowl. While I devour my hard work and complete another year of tradition, I realize that there is nothing more rewarding.