Summary: I got this recipe from my Aunt Renee. It's the best applesauce I've ever had, and I've never found a taster who disagrees with that assertion. It is wonderful with most any combination of apples and has a gorgeous pink hue when you leave some of the red apples unpeeled. This is for kids and adults a like!
Yield: serves 6-8
- 4 Gala, Braeburn or other crisp, flavorful red apples
- 1 Granny Smith apple
- 1-1¼ cups water
- juice and zest of 1/2 lemon
- ¼-½ cup sugar
- ½ teaspoon ground cinnamon
Peel three of the red apples. Halve and core all apples, but into wedges and then into 1" chunks.
In a stock pot on the stove, combine all ingredients and cook for 30-35 minutes over medium heat. When the apples start falling apart, remove from heat and stir roughly with a wooden spoon or mash with a potato masher, making as rough or smooth a sauce as you want.
Let cool, then cover and refrigerate.