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Apple Sauce

by Susie Camacho

8 pounds of apples such as Cortland or McIntosh (not too sweet and not too tart)
1 c brown sugar
2 tsp cinnamon
2 tsp salt

Peel and core the apples. Then, cut them into chunks and place them in a Dutch oven. Add 2 inches of water to the pan and bring to a simmer. Once it is to simmering, turn down the heat, add a lid and cook slowly until very soft. Maybe 30-45 minutes. When done, taste an apple, if it needs to be sweeter add a little bit of white sugar and stir. Finally, mash with a potato masher or pastry blender until chunky. If you like it smoother then use an immersion blender.

***If you have a food mill, skip the peeling of the apples and when they are soft, run them through the food mill. This also gives you the benefit of a nice pink color.