Instructions

Core all 6 apples.
†
Cut one apple in half lengthwise. Place the halves flat on the cutting board and cut each one into quarters lengthwise. Place the apple pieces in a medium, heavy saucepan. Repeat with the remaining apples.
†
Add the remaining ingredients to the saucepan and bring to a boil over high heat, stirring frequently with a large wooden or metal spoon.
†
Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the apples become very soft and begin to break apart.
†
Using an oven mitt or pot holder, remove the pan from the heat and mash the apples with a potato masher until smooth.
†
Spoon the apples into a coarse metal strainer set over a large mixing bowl.
†
Using a heavy metal ladle or spoon, press the apples against the strainer to push out as much apple puree as possible. Discard the peels.
†
Transfer the applesauce to the refrigerator until cooled, stirring frequently, about 1 1/2 hours. Once cooled, serve the applesauce or cover it tightly and refrigerate it for up to 1 week.
†
Yield: 2 1/2 cups, serving about 6
†
Be careful mashing the hot apples!