For the best taste and texture, use a variety of apples--such as Granny Smith, Golden Delicious, and Gala--when making applesauce and pies.
This recipe goes with Applesauce Gingerbread
Southern Living OCTOBER 2005
Cook all 3 ingredients in a Dutch oven over medium heat, stirring often, 20 minutes or until the apples are tender and the juices are thickened. Remove and discard lemon slices. Serve applesauce warm; or let cool, and store in an airtight container in the refrigerator for up to 2 weeks.
Spiced Applesauce: Substitute 1/2 cup firmly packed brown sugar and 1/2 cup granulated sugar for 1 cup sugar. Omit lemon slices, and add 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves; prepare as directed.
Go to full version of