Homemade Apple Sauce

Naturally sugar-free apple sauce tastes 1,000 times better than anything you can buy in the store. One thousand times. Promise. I'd like to say I've been spoiled with homemade apple sauce for years, but "spoiled" isn't the right word. Its too easy to make to consider this side dish, dessert, breakfast, snack, oil-substitute - whatever you want to categorize apple sauce as - as a luxury or labored food. Although apples aren't easily freezable - apple sauce is the best freezing fruit I know. Freeze as you would any other leftover and you'll always have the best quality apple sauce to defrost for later or swap out the butters and oils in baking recipes.

Ingredients
6 red apples
1/2 c. apple cider or water
1 tsp cinnamon
(makes 4 servings)

Tools:
Food mill

Directions
I will be making a lot more than 4 servings. When I make apple sauce, I make a big match of it.

Wash apples, cut into equal size wedges (most likely 6 wedges per apple) and place into a large pot on medium heat; pour cider/water over top and cover. Stir occasional for about 30 minutes, until the apples are completely tender, almost all cooked down, and easily crushed. Remove from heat, let cool for 15 minutes.

Spoon 3 ladle fulls of apples into the food mill and turn until completely empty. Dispose of skins. Continue adding more apples until all finished. Stir in cinnamon. Serve, refrigerate, or freeze - "have it your way".