For the best taste and texture, use a variety of apples--such as Granny Smith, Golden Delicious, and Gala--when making applesauce and pies.
12 large apples, peeled and coarsely chopped
1 cup sugar
1/2 lemon, sliced
How to Make It
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.
I made the spiced version last night as a side to a pumpkin pie cake (found recipie on CL as well) and both were fantastic and a huge hit with my husband and our firends. I like applesuce on the chunkier side, so I peeled, cored and quartered the 12 apples instead of doing them finely chopped. I followed the rest of the recipie and mashed down the apples after they softened. I will definitely make this again!
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