- 3–4 pounds apples
- 1 cup apple juice or cider
- 1/2 cup sugar
- Juice from one lemon
- One cinnamon stick
- Cinnamon sugar for garnish (optional)
- Quarter, core and peel apples, dropping the peeled quarters into a bowl of water as you go to prevent too much discoloration. (If you are making applesauce with a food mill, simply quarter the apples – no need to peel them!)
- When all apples are peeled, drain and place in a large Dutch oven with apple juice, sugar, lemon juice and cinnamon stick. Stir and bring to a boil.
- Lower heat to simmer, cover and cook for about 30 minutes until apples are tender and falling apart. If you have peeled the apples, mash with a potato masher until desired consistency. If you are using a food mill, set it over a bowl, ladle the cooked apples into the mill and grind the apples into sauce – the mill will catch all the seeds and peels.
- Let it cool a little and serve, garnished with cinnamon sugar if you like!
You can leave the sugar out for a slightly tarter, unsweetened version!