- 16 to 18 Granny Smith, unpeeled, apples
- 1 cup water
- 1/2 cup sugar
- 2 TBS butter
- 1 TBS lemon juice
- Nutmeg and cinnamon (optional)
Quarter apples, remove core and cut each piece again. In a large saucepan, add apples and bring to a boil, stirring to prevent burning. Reduce heat and cook until apples are soft, about 10 to 15 minutes, stirring occasionally. If applesauce seems too thick, add more water; if too thin, cook longer to thicken. Put through a food mill or sieve and add butter. Gradually add sugar tasting for desired sweetness. Add lemon juice, 1/2 tsp. nutmeg and/or 1 tsp. cinnamon; taste and, if you like, add more. Makes approximately 2 quarts.