After making oodles of apple chips and more apple juice than I could ever drink, I decided the next thing to make with my still very large pile of apples (from my generous mother’s tree) was apple sauce.
This is more of a method than a recipe. I must admit, I had never done this before, but my mom makes lots every year, so with her tips in mind, I got out my big pot and started peeling.
After peeling (not very throughly) and coring the apples, I cut them into about 1 inch pieces and threw them into the pot (it was probably 14 apples). I added about 3 cups of apple juice (yes, the homemade apple juice, but just use real apple juice), about 1 tablespoon lemon juice, and 1 cup of water. The liquid came about 2/3 of the way to the top of the apple pieces. I put a lid on it and let it simmer for a couple hours until all the apples were soft, but not mushy. I ladled the apples into my blender and blended it until I reached the texture I desired (not too thin). I ladled in cooking liquid as needed as well for moisture. I didn’t need all of the cooking liquid, in the end, there was about 1/2 cup of liquid left over.