Basic Homemade Applesauce

Wash the apples and remove the stems.

Cut the apples into quarters and remove/discard the core and seeds. (Do not remove the peels.)

Put 1 inch of spring water in a large heavy saucepan and add the apples.

Cook the apples on medium heat until they are soft, stirring frequently to prevent sticking. (You may have to add some additional water to the bottom of the pan while you cook the apples to prevent them from sticking to the bottom of the pan.)

Force the cooked apple mixture through a food mill fitted with the medium disk to remove the peels.

Return the apple pulp to the pot and add sugar, a tablespoon at a time, to taste.

Bring the applesauce to a boil, stirring constantly to prevent sticking.

Reduce the heat to low and simmer gently for 5 minutes, stirring constantly to prevent sticking.

Remove the pot from the heat and ladle the hot applesauce, using a wide-mouth plastic funnel, into a quart size heatproof glass jar with a non corrosive lid or ladle into a quart size glass casserole dish.

Let it cool completely and serve.

FROM SIDE DISH TO DESSERT: For a quick dessert, top a scoop of vanilla frozen yogurt or ice cream with a few tablespoons of warm applesauce, sprinkle on a tiny bit of cinnamon sugar and add a pinch of freshly grated nutmeg. Garnish with a cinnamon stick and a few walnut pieces.

Cook's Note: I find it helpful to use a 'flame tamer' on my gas stove's burner to prevent burning the applesauce.