Simple applesauce

photo credit: thespruceeats.com

6 large apples, preferably several different varieties, about 2 lbs.

1/4 cup water or apple cider

handful of raisins, optional

1 small cinnamon stick, optional

Peel and core apples and cut them into chunks. Put them in a heavy bottomed soup or stock pot with the water or cider, and raisins/cinnamon stick if using.

Heat, covered, until simmering then turn the heat to low. Stir occasionally to prevent the bottom from sticking.

Once the apples are very soft (this should take 20-30 minutes, depending on varieties used), cook uncovered for another few minutes to cook off extra moisture.

Remove the cinnamon stick if using. You can also remove the raisins or leave them in.

Mash by hand, run through a food mill, or press through a mesh strainer, depending on your texture preference. Mashing will create a chunkier sauce, the food mill will leave it smooth and creamy.

Makes 2-3 cups