Kids of all ages love applesauce! Serve it as a snack or for dessert; dollop it on potato pancakes or buttermilk pancakes. Increase the quantities and freeze the extra.
|3 lb||apples (see note)|
|1⁄2 c||water (apple juice or cider)|
|1 T||lemon juice (optional)|
|sweetener (of choice to taste, optional)|
|cinnamon (to taste, optional)|
Peel, core and coarsely chop apples. Place in a saucepot with water or apple juice and bring to a boil. Reduce heat and simmer, partially covered, until apples are tender, 15-30 minutes, depending on the variety of apple and size of chunks. When apples are cooked mash if smoother consistency is desired. Add lemon juice if apples were bland or too sweet. Add sweetener and cinnamon to taste if desired. Serve warm or cold.
Note: Using a mix of apple varieties will yield sauce with a more complex flavor. A food mill can be used if desired: wash apples well, and chop or quarter. Cook as above; when apples are tender puree with food mill, which will also remove peels and seeds.