By Angel King

Guest Contributor

The key to making homemade applesauce is to use a mix of apples rather than one variety. The tarter the apples, the more sweetener is needed.

As a result, if you purchase from a local orchard or market, ask for a mixture of apples for applesauce. Seconds are visually imperfect but are ideal and a lot cheaper.

8-10 pounds locally grown apples

1 ½ cups water or apple cider

1-2 Tbsp lemon juice

1-2 tsp cinnamon

Pinch of salt

½ cup of honey or sugar (if needed)

Instructions

• Wash. Peel and core the apples.

• Cut them into chunks.

• Add the water and lemon juice. Apples will release juice as they cook down.

• Cook on medium-low heat for 30-45 minutes. Stir occasionally. If the bottom looks dry before they have fully softened, add some additional water.

• Once they are soft like mashed potatoes, use a potato masher or immersion blender to make a smooth applesauce.

• Taste before adding cinnamon and salt.

• Add honey or sugar if needed. Depending on the apples, you may not need to add any sweetener.

• Stir. Serve.

• Refrigerate or freeze any extra. ■