MAKES 6 CUPS
Ingredients
- 5 pounds apples, cored and sliced
- ¾ cup water
- 1 teaspoon lemon juice
- 1 Tablespoon sugar
- Pinch of salt
Steps
Place all ingredients in a saucepan and cook over low heat stirring often until the apples are fully cooked and mushy.
Working in batches, transfer 2 cups of the apple mixture to a food processor and pulse until you get the consistency you like.
Taste and adjust seasoning as preferred.
Chefs note: My grandma would make this once a year with a mixture or red and pink apples, and store the applesauce in the freezer. She would take out a container about an hour before Sunday dinner was served. It wa always served in the same china dish, the sauce was a beautiful rosy hue and shockingly cold and tart. A perfect balance to a rich heavy pot roast.
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