This versatile applesauce can be eaten as a dessert, a side dish, or used as a mix-in. It is best eaten fresh and hot off the stove on a cold rainy day like today.
1 1/2 c. water
10 organic apples
Juice of 1/2 lemon (omit if using Granny Smith apples)
1 tsp. ground cinnamon
1/2 tbsp. vanilla
1. Rinse and peel apples. Cut into large pieces suitable for shredding. Shred apples with food mill, processor, or shred by hand.
2. Combine all ingredients in a 3 quart saucepan and bring to a boil. Cover and reduce heat to low, then cook 30 minutes.
3. Puree with an immersion blender (stick blender) or leave to enjoy as is. Serve some warm with cream and crispy nuts, then cool and store in fridge. Makes 1-1/2 quarts (large Mason jars).