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