Now that we have a billion apples, we eat applesauce with almost every meal. I've been using a dozen apples for each batch but that lasts just a day or two! The hardest part of this recipe? Waiting. Great applesauce takes a long time because you have to cook them slowly to yield the best flavor and texture. My family likes it chunky and with cinnamon. We don't add sugar or sweetener of any kind because the natural sugar from slow-cooking, caramelized apples is perfect as is.
Peel a dozen apples.
Hmm... probably a good idea to peel an extra apple or two to accommodate hungry apple thieves in your kitchen!
Cut the apples into chunks and place in a pot. Smaller chunks will yield a smoother sauce.
Add 1-2 tablespoons of ground cinnamon and the juice of 1/2 lemon. Stir well.
Simmer and cook slowly for approximately 60-90 minutes (or longer!) until the consistency is to your liking. Want to add other fruit? Here's a great recipe for apple-mango sauce.