Basic Applesauce

from Everyday Food - October 2005
Delicious when served with Pan-Seared Pork Chops

Makes 4 cups; Prep time: 20 minutes; Total time: 45 minutes

3 pounds apples (try a combination of Gala, Golden Delicious, and McIntosh)
1 cinnamon stick
4 tablespoons sugar
3/4 cup water
2 teaspoons fresh lemon juice (optional)

Peel, core, and cut apples into 1/2-inch-thick slices . In a large saucepan (I use my signed Paul La Rocca Fissler saucier), combine apples with cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)

Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice. If apples are still mostly intact and not yet a sauce, continue to stir and break-up slices with a wooden spoon until the consistency is a chunky sauce.

Note: Because Apples are typically high in pesticides, I would recommend you use organic apples if possible.