Charlene, my sister-in-law, has made her own applesauce for over 25 years. She usually serves it as a side dish whenever pork is the main entrée.
The Cortland and McIntosh apples in this recipe give the applesauce a natural sweetness. Little sugar is needed.
- 8 large apples Cortland or McIntosh
- 2 tablespoons sugar
- 1 tablespoon cinnamon
Peel and core apples. Chop into small pieces.
Place apples into 10 quart sauce pan on medium heat. Sprinkle sugar and cinnamon over apples. Cover, and simmer for approximately 40 minutes or until apples are soft. Remove from heat and mash.