Time 45 minutes
Yields Makes 4 cups

Combine the apples, sugar and water in a saucepan. Cover and cook over medium-low heat for about 8 minutes. Remove the lid and stir from the bottom to prevent sticking. If the apples are sticking, add 1 or 2 more tablespoons of water. Cover the saucepan and continue cooking until the apples start to fall apart, stirring once or twice to prevent sticking, another 7 to 12 minutes.


Remove from the heat and mash the apples with a fork or potato masher. Taste the sweetness of the applesauce. Add an additional teaspoon or 2 of sugar as needed. Serve warm as a side dish or chilled as a dessert with cream if you like.

My Italian relative makes an applesauce with a variety of apples that grow on her land. She says Golden Delicious makes the tastiest applesauce. After experimenting with various apples, I agree. Golden Delicious is low in pulp and makes a delicious smooth applesauce. Some people, however, prefer applesauce with texture, in which case you might try the pulpier Pink Lady or Roma apples.

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