Ingredients
Scale
5 – 6 lbs Apples {I used a combination of Cameo, Braeburn, Fuji, Jonagold, Gala, Jonathan and Mcintosh apples}
1/4 cup sugar
1 teaspoon cinnamon
1 cup of water
Instructions
Wash and quarter apples. Place apples in a 5 quart dutch oven, cover with 1 cup of water. Place lid on the pot and simmer for 20 minutes, stirring occasionally.
When the apples are soft, remove from heat and process through a food mill. Discard pulp.
Add cinnamon and sugar to warm applesauce {if desired} and stir.
Enjoy!
Notes
Fresh applesauce will keep in the refrigerator for about 5 days. If you don’t think you’ll go through it that fast, you can always freeze it.