1 Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in 1 cup water: Place the peeled, cored, and quartered apples into a big pot. Add the strips of lemon peel, the lemon juice or vinegar, cinnamon, sugar, water and salt. (You may wish to begin with half the sugar at this level and add extra to style later.)
Bring to a boil on excessive warmth, then decrease the temperature, cowl the pot, and keep a low simmer for 15-20 minutes, till the apples are utterly tender and cooked by way of.
2 Remove lemon peels, mash the cooked apples: Once the apples are cooked by way of, take away the pot from the warmth. Remove the lemon peels.
Use a potato masher to mash the cooked apples within the pot to make a chunky applesauce. For a smoother applesauce you possibly can both run the cooked apples by way of a meals mill, or purée them utilizing a stick blender or a standing blender. (If you employ a standing blender, do small batches and don’t fill the blender bowl greater than midway.)
If the applesauce is just too thick, add extra water to skinny it out.
If not candy sufficient, add extra sugar to style. If too candy, add extra lemon juice.
This applesauce is scrumptious both scorching or chilled. It pairs nicely with pork chops for savory dishes, it is terrific with cottage cheese as a snack or mild lunch, and it is nice with vanilla ice cream or yogurt.
Freezes nicely and can final at the least a yr in a chilly freezer. If you freeze it, make certain to permit sufficient headroom in your jar for enlargement. At least an inch.