How to make it

  • Wash apples, if large you can core and peel, otherwise just place whole apples in a large pot with a small amount of water. I have done a large stockpot filled with crabapples, and I've done a 2 quart pot with large apples.
  • Cover apples and cook on low. Cooking time depends on how many and how large. Stir regularly and check to ensure there is enough water.
  • Apples are cooked enough when they can be mashed into, well, applesauce. If you cooked whole apples you will need to strain through a sieve, colander or fruit attachment of a mixer.
  • Once any skin, seeds and stems are removed, return to pot if necessary and add sugar to taste - about 1/4 c. per 4 medium or 8 small apples.
  • Add 1/2-inch stick cinnamon or 1-2 whole cloves, if desired.
  • Continue cooking until sugar dissolves.

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