Fresh Applesauce

We are in the height of apple season.  I love all things apple, and the smell of apples and cinnamon cooking together is one I can rarely resist.  Applesauce is quick and easy to make, can be eaten hot or cold, and freezes well for future eating.

Here's what you'll need:
5-6 pounds mixed apples, peeled and cored
1/2 - 3/4 c water
1 tsp cinnamon
1/2 -1 c sugar

I use a variety of apples because I like a blended, smoother flavor.  If you like it tart, use granny smith.  If you want it sweeter, use Rome or Macintosh.  The apples don't have to be perfect. They're going to be cooked, so they'll all look like mush anyway.

Start out by paring your apples.  You can do this with a small, sharp paring knife or with a potato peeler. The potato peeler is my preference.  It works much quicker when you have a large amount of apples, and it also removes a set amount of skin, leaving more of the flesh for you to use.

There are also two ways to remove the core.  One is to use a sharp knife and just cut around the seeds, then remove the stem.

The other is to cut the apple into quarters.  Lay each piece on it's side, and with a large knife slice a wedge from the apple, removing the core in one piece.

After the apples are pared and cored, cut each apple into eight pieces.  Place the apples into a large pot.
Add enough water to cover the bottom of the pot. This will help the apples to break down as they cook. Sprinkle with cinnamon and stir to incorporate.  Bring to a boil.  Reduce to simmer.

As the apples cook, they will break down.  Stir every now and then, pushing on the apples with the spoon.

When the apples have softened, and the sauce is the texture you want (we like ours chunky), remove from the heat.  Carefully taste for sweetness.  Add 1/2 - 1 cup of sugar, til it's as sweet as you like.

The applesauce is ready to eat.  My son likes it hot and will often eat it right from the pot.  It's also delicious cold and will keep in the fridge for a week or so.  It can also be frozen.  I usually divide it into 2-cup portions, put into airtight containers or zip top bags and stack it in the freezer.

Enjoy!