Applesauce Recipe

• 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
• 2 cups apple cider, apple juice, or water
• 1 cinnamon stick (optional)
• 1/4 cup granulated sugar
• Fine salt
• 1 tablespoon freshly squeezed lemon juice

1. For smooth applesauce, core and coarsely chop the apples into 1/2-inch pieces, leaving on the peel.
2. For chunky applesauce, peel, core, and coarsely chop the apples into 1/2-inch pieces.
3. Put the apple chunks in a large, heavy-bottomed saucepan.
4. Add the apple cider, juice, or water and the cinnamon stick (if using).
5. Bring to a gentle boil over medium heat.
6. Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
7. When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
8. Remove the cinnamon stick (if used).
9. Let cool for a few minutes, then add the sugar, a large pinch of salt, and the lemon juice.
10. For smooth applesauce, let the apples cool to room temperature.
11. Using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth puree.
12. For chunky sauce, beat the apples with a wooden spoon until the desired consistency is reached.
13. Let cool.

crisp apples, apple cider, cinnamon, granulated sugar, salt, freshly squeezed lemon juice

Taken from www.chowhound.com/recipes/applesauce-10811 (may not work)