Applesauce

The key to good applesauce is the type of apple you use. The McIntosh and Jonathon give a nice pink color and sweetness to the sauce, as opposed to the Granny Smiths, which are tarter and not as mealy. In the fall, when apples are being harvested is the time to make your applesauce and freeze it for the winter. It will freeze nicely, stay fresh tasting and defrost easily.

To begin, wash and quarter the apples and put in a large pot. I usually use a large soup pot which holds however many apples I want to use. Do not peel or core, as this will give color to the sauce.

When you have about all of the apples you want to cook, add liquid of about 1 inch to the bottom of the pot. I use apple juice or orange juice, but water will do nicely. Add one or two cinnamon sticks to the pot and cover. Bring to a boil and steam the apples. Simmer til they are mushy. Remove the cinnamon stick.

Spoon the mixture into a food mill and process. When you are done, put it back in the pot and taste. Add sugar to taste and cook a few minutes to make sure the sugar is melted and well-distributed. Cool and package.

Freeze the applesauce in bags, plastic cartons, or freezer jars.

This is a totally flexible recipe and the moisture and sweetness content of the apples dictate the amount of liquid and sugar to use.