This apple sauce is thick and delicious and gets its natural sweetness from apples instead of added sugar. It's also free of preservatives, unlike some store-bought apple sauce.
- 5 pounds apples (any mixed variety, such as McIcintosh, Rome, Golden Delicious, Gala and Fuji)
- 1 whole orange
- 1 whole lemon
- 1 stick cinnamon (optional)
1. Wash apples. If you have a food mill, cut apples in half. If you do not have a food mill, peel and core apples and cut into quarters.
2. Squeeze juice of orange and lemon into the bottom of of a large stockpot. Add the orange, lemon, apples and, if desired, cinnamon stick to the pot. Bring to a boil. Turn down heat to medium and simmer for one hour, or until apples are easily pierced with a fork.
3. Puree in batches into a food mill (placed over a a large container) or mash in the pot with a potato masher or large fork.
4. Refrigerate for several hours to cool. (Note: Applesauce will thicken when put in the fridge.)