This was my first attempt at making applesauce-- it's required in loads of recipies (unsweetened) and it's also really yummy. I had to make a few changes as some of the techniques didn't quite work, but it was warm and creamy and had a lovely colour. A pretty good result for a first try!
Brown Sugar Cinnamon Applesauce
Note: The sieving didn't work for me, so I left the skins in and puréed the mixture with a hand blender. I used cinnamon powder instead of a stick and I had to add some water and mash the apples as they cooked to prevent burning and to soften them.
Makes 4 servings
6 red apples , such as McIntosh or Red Delicious
1/4 cup apple juice
Cut apples into quarters; do not remove skin or seeds. Place in a 4-quart saucepan, along with apple juice and cinnamon stick. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer, stirring occasionally, until apples are very tender, 10 to 15 minutes.
Stir in sugar and salt and continue cooking until sugar dissolves. Discard cinnamon stick.
Press apple mixture through a sieve or food mill set over a large bowl; discard skin and seeds. Add more sugar, if desired. Serve warm.