Yield: 1 quart

Serving Size: 4 oz per child


  • 2 1/2 lb local apples (use 2 or 3 different varieties to do comparison)
  • Water
  • 3 Tablespoons local honey
  • Cinnamon, lemon juice, or lemon zest (optional)


  1. Wash, remove stem and crown the apples. Cut into quarters – you do not need to peel, remove seeds or core if you use a food mill after cooking.
  2. Place them in a saucepan. Add water, enough to cover the bottom layer of quartered apples (you may need to add additional water during cooking, but too much water makes watery applesauce).
  3. Simmer, partly covered until apples are tender (spear with a fork, if the piece falls from the fork then it is cooked until tender). Put them in a food mill. If needed, season with a small amount of sugar or local honey. Optional: cinnamon, lemon juice or lemon zest.

Large pot
Butane or electric burner
Stirring spoons
5-6 cutting boards
6-7 knives
Food mill
Large bowl or second pot
Tasting cups
20-25 spoons
Hand sanitizer
Dish towels or paper towels

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