Ingredients
6 to 8 servings, 1 to 1½ quarts
- 9 large Gala apples, cored and roughly chopped into 1” pieces
- Juice from ½ lemon
- 1-2 cups warm water
Preparation
Step 1
Place the apples, lemon and 1 cup of water into an 8 quart pot or a heavy dutch oven over low to medium heat. Cook the apples covered for about 25 minutes, stirring occasionally.
Step 2
Check the consistency of the mixture, if it has become paste-like add another cup of water, if the mixture still has enough liquid, do not add more water.
Step 3
Cook the sauce for another 15 to 20 minutes until the apple chunks have melted and separated from their skins. Remove the apple mixture from the heat and let it cool for about 10-15 minutes.
Step 4
Process the applesauce through a foley mill or a ricer and discard the skins. The applesauce should be a pureée like consistency.
Step 5
Serve at room temperature.
