- 2 1/2 lb local apples (use 2 or 3 different varieties to do comparison)
- 3 Tablespoons local honey
- Cinnamon, lemon juice, or lemon zest (optional)
- 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.
- 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).
- 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.
Butane or electric burner
5-6 cutting boards
Large bowl or second pot
Dish towels or paper towels