Karen's Homemade Cinnamon-Lemon Applesauce

By DomesticMuse

Making applesauce is a snap with the foodmill. This delicious and nutritious applesauce has more flavor, nutrients, and pectin than storebought applesauce because the apples are cooked with their skins on.

Makes 6-8 servings.

Ingredients

• 6 assorted apples (3 lbs.)
• 1/2 c. water
• 1/2 c. sugar
• peel from 1 lemon, removed with a vegetable peeler
• 1 cinnamon stick
• juice of 1 fresh lemon

Preparation

Step 1

1. Wash the apples thoroughly.
2. Quarter the apples and place in a large (4 qt. or larger) saucepan. Do not peel or core apples.
3. Add water, the cinnamon stick, lemon peel, and 1/4 c. of the sugar to the pan.
4. Bring to a boil over high heat.
5. Reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the apples are very tender when pierced with a knife.
6. Fit a foodmill with a medium-fine disk. (Coarse is better, but the coarsest disk on my food mill doesn't separate ALL the core from the pulp).
7. Force the cooked apples through the foodmill.
8. Taste and add up to the remaining 1/4 c. sugar if needed.
9. Stir in the lemon juice.

Serve warm or chilled.