This recipe is super simple and the results are worth every bit of effort required.
You won't regret it!
Apples, of course! My favorite mix is Macoun and Cortland
What To Do:
Rinse the apples in large tub of water.
I do this with a sink full of cold water and 1/4 c or so of white vinegar and let the apples sit for about 10 minutes, stirring them up occasionally to make sure they've all been in the vinegar.
Core the apples.
There's no need to peel because the skins add natural sweetness and a fun pink color.
Peel if you'd like but if you don't need to... why bother? Of course, if you don't have a food mill or would just rather use a blender, food processor, or potato masher to mash the apples, then peeling is a good idea.
Place onto a baking sheet
If using, prinkle with cinnamon and nutmeg. I didn't measure, I just eyeballed but I'd guess I used about 2 tsp of cinnamon per pan and about 1/4-1/2 tsp.
I used my Roma Food Mill but a traditional food mill works just as well or, like I said before, a blender, food processor, or a potato masher work just fine. Sweet Hubs likes really chunky sauce so I just put the apples in a bowl and stir them with a spoon to get them how he likes them.
(old picture, feel free to ignore the label)Can this, if you'd like. I prefer to put them in quart size mason jars and freeze them when I have the space.
I have recently found it quite handy to put sauce in 4 oz jelly jars and freeze them for the kids' lunch boxes. When I'm packing their lunches I pop them in and as they thaw they act as an ice pack too!