Classic Applesauce

• 3-pounds ( 1/4 kg; about 6 large) tender-sweet and tender-tart apples (see Notes)
• 1/4 cup (60 ml) water
• 1 tablespoon granulated sugar, plus more to taste
• 3- to 4-quart Dutch oven or other heavy-bottomed pot
• Food mill

1. Core the apples (do not peel), then cut into large chunks (about 2 inches).
2. Put the apples and water in a pot over medium-high heat and cover.
3. When the water begins producing vigorous steam, reduce the heat to medium-low and cook, stirring occasionally, until the apples become quite tender and can be smashed with the back of a wooden spoon, 15 to 20 minutes.
4. Process the apples through a food mill.
5. Add sugar, taste, and add another tablespoon or two as desired.
6. Thin with additional water, if needed.
7. Serve cold or at room temperature.

apples, water, sugar, dutch, mill

Taken from www.cookstr.com/recipes/classic-applesauce (may not work)