Makes: about 8 cups
■ 8 large cooking apples
■ 3/4 cup (180 ml) water
■ 1/2 cup (125 ml) packed brown sugar
■ 1/2 tsp (2.5 ml) cinnamon, optional
■ 1/2 tsp (2.5 ml) nutmeg, optional
■ 2 tbsp (30 ml) lemon juice
1. Wash, quarter and core apples. Put in a large saucepan with water. Cover and simmer
15-20 minutes or until apples are tender when pierced with a fork. Stir occasionally and add more water if needed.
2. Press through a strainer or food mill.
3. Stir in sugar, cinnamon and nutmeg. Add lemon juice. Heat until sugar is dissolved. Serve hot or cold.
Note: Unseasoned applesauce may be frozen or processed in pint jars in a water bath canner for 10 minutes.