Applesauce

I particularly like McIntosh apples for a traditional applesauce, but using a mix of varieties gives dimension. Although the apples may be sweet enough on their own, stir in some sugar, if desired.

4 lbs apples, such as McIntosh, Gala and/or Braeburn
¼ cup lemon juice, freshly squeezed (from 2 lemons)
3 Tbsp. dark-brown sugar (optional)

Peel, core, and slice apples.

In a large pot, bring apples, lemon juice, and 1½ cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25-30 minutes.

Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)

Let cool, then transfer applesauce to airtight containers.

Makes 6 cups.

Cook's Note:  Refrigerate applesauce for up to 5 days, or freeze up to 2 months.