This is super!
3-4 lbs apples
1 Tablespoon cinnamon (more or less to taste)
1 teaspoon molasses
1 cup water
1/2 teaspoon salt
splash of lemon juice, more to taste
1. Peel, core and quarter apples.
2. Put all ingredients into a large pot, cover and bring to a boil over high heat. Lower heat to a simmer and cook for 20-30 minutes. Remove from heat.
3. For chunky sauce, use a potato masher or fork to mash the cooked apples. For smooth, run it through the food mill or blender.
4. Serve hot or chilled. Freezes well for up to a year.
This makes about about 5 or 6 cups of sauce, depending on your apples and how they cook down, and depending, of course, on whether you use 3 or 4 pounds of apples.
I found a variation of this recipe in the June-July 2010 issue of my favorite magazine, MaryJane's Farm. And by the way, our baby is nuts over this applesauce! I have a fondness for it myself, though next time I will use a little less cinnamon.
On our walk the day after I made this applesauce I toted along the apple peels and cores and found a spot in the woods to pitch them. The deer around here look so skinny, I thought I'd help provide someone a little snack.