Basics: Homemade Applesauce

I have never attempted to make homemade applesauce until 3 years ago.Why bother doing it from scratch when they have them bottled and stocked ready for us in the supermarkets. It all started when I started the process of weaning my son when he was about 4 months old when I wanted to make everything from scratch. Ever since then there has been no turning back. I so love the versatility of this sauce that can be a snack for adults and babies alike, an excellent side for roast pork or duck and how well it acts as a substitute for eggs in most of the dessert bakes. And its a cinch to make.I always make them in small batches and they keep well for a couple of weeks in the refrigerator. Sometimes I freeze them and freezing doesn't affect the taste.For a creamy version of applesauce like the one in the picture, apples will have to be peeled.
Creamy Applesauce redolent of cinnamon:

I used a combo of Autumn Gala and Cameo that I picked earlier for making this batch of applesauce.
Cameo:

Autumn Gala "Dwarf" Apple Tree. Now this is where I want to camp out and keep attacking those apples until the tree is devoid of apples-

Ingredients(For smoother Applesauce):

• 1 medium Gala Apple
• 4 large Cameo Apples
• 1 cinnamon stick
• 1/2 cup water

Procedure:

• Clean and Core the apples.

• Peel and cut them into chunks.
• Add them to a pan along with the cinnamon stick and 1/2 cup of water.
• Bring to a boil for 15-20 minutes until they apples are cooked.

• Discard the cinnamon stick and either use a food mill or blender to make a creamy sauce.

Yields ~2 Cups of Sweet Cinnamony Applesauce

Note:

• 1/2 cup of sugar may be added if the applesauce is slightly tart.
• Applesauce keeps well in the refrigerator for up to 2 weeks.

Enjoy!