RECIPE
Fill up a pot with a varieties of apples you enjoy, cored and diced into consistent sizes to cook evenly (an apple slicer works perfect). Leave enough headspace so you can stir the apples as they cook. Add one inch of water to prevent burning. Note: A heavier pot is better to prevent scorching. Turn the stove on medium-high. After the water begins to boil, reduce the heat to maintain a simmer. Stir the apples every five minutes until the apples are soft (the amount of time depends on the size of your pot and type of apples). Make sure to scrape the bottom of the pot to prevent apples from burning.
The apples will naturally break into smaller chunks and create a sauce, but if you prefer a smoother consistency, use a food mill (which will also remove the peels) or blender. Note if you peel the apples prior to cooking, you will likely have a sweeter sauce, even if you use a food mill to remove them. The pectin in the peel may also impart a creamier consistency.
If desired, add a sprinkle of cinnamon. If you’re using tart apples, add brown sugar to taste or use the sauce for baking or mix into pancake batter or oatmeal. Refrigerate, can, or freeze the sauce.
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