i would recommend just simmering a whole bunch of cored apples (peeled or not) for about 8 hours.
then mash them with a potato mash for a rustic feel, or let it cool down and put it in a blender for the store bough smooth consistancy.
i would never add anything to my applesauce, even cinnamon.
i love the fresh flavour of my apple sauce.
and if you pack it into an old pasta jar when its warm, the bottle will tighten up after its closed and it can last months in the fridge without any preservatives, the apple sauce wont even be oxidized.
****use fuji apples for the best applesauce.
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