Applesauce

Excellent fresh or frozen!

• 1/2 bushel apples (preferably a mix of varieties (MacIntosh, Cortland, Yellow Delicious, etc)
• Approx. 1/2 cup apple juice/cider
• Approx. 1 teaspoon cinnamon

If you have a food mill: Core and slice the apples and put into large pots with just enough apple juice to keep apples from sticking to the bottom as they begin to cook.  Cook over medium heat, stirring occasionally from the bottom.  Apples are done when they are mushy and bubbling.  Remove from heat.  Put large spoonfuls of the hot cooked apples into the food mill (over large bowl), and turn handle to separate skins from apple pulp.  Empty practically dry skins from the food mill periodically.  Stir cinnamon into sauce to taste.

If you don’t have a food mill: Peel apples before coring and slicing apples as above.  Put into large pots with apple juice and cook and stir as above.  When apples are mushy, remove pot from heat and stir in cinnamon.