New Crop Applesauce

• 6 firm apples, like Cortland or Macoun
• 1/2 cup sugar
• 1/2 small lemon, sliced 1/4- inch thick, seeds removed
• 1 short piece cinnamon stick

1. Peel and core apples, then cut into large chunks.
2. Put chunks in a wide heavy saucepan and add sugar, lemon and cinnamon stick.
3. Mix with wooden spoon.
4. Add 1/2 cup water.
5. Set pan over medium-high heat and bring to a brisk simmer.
6. Reduce heat to medium-low, cover and cook until apples are soft, about 15 minutes.
7. Remove lemon and cinnamon stick, then mash apples with wooden spoon, leaving mixture fairly rough.
8. Serve warm, at room temperature or chilled.

firm apples, sugar, lemon, cinnamon

Taken from cooking.nytimes.com/recipes/1015233 (may not work)