Applesauce

6 servings, about ½ cup each

6 cups apple pieces (cored only, or pared and cored)

1 cup water

¼ to ⅓ cup sugar, as desired

Cook apples in the water in a covered saucepan for 10 to 15 minutes or until tender. Add additional water, if needed to prevent sticking.

Mash undrained, cooked, pared apples or put unpared ones through a food mill or sieve. Stir in sugar.

NOTE: Applesauce will vary in texture, juiciness, and tartness with the variety of apple used.

Lemon applesauce, spicy applesauce, raisin applesauce, three tasty variations of an old favorite.

Honey applesauce.—Sweeten the applesauce with honey instead of granulated sugar.

Spicy applesauce.—Cook 2 sticks of cinnamon with apples. Remove cinnamon before mashing or sieving cooked apples.

Raisin applesauce.—Add ¼ cup raisins to the hot applesauce.

Lemon applesauce.—Add a little lemon juice to applesauce if needed for tartness. Garnish with lemon slice and sprig of mint.