Applesauce just the way mom used to make it when I was a little girl. What a wonderfully easy and delicious way to use the fresh apples of the season. When she cooked it you could smell it all the way down the street, I swear.
Use a whole bunch of apples. 15 of them, maybe more. Whatever variety you have on hand. This time I used Macintosh.
Core and quarter the apples. Leave the skins on. Put them in a big pot with enough water to barely cover the bottom. Cover with a lid and turn the heat to medium low. Cook them down for a while (45 minutes?) until they are mushy and bubbly.
Run them through a food mill to strain out the skins. Season with a few shakes of cinnamon and a shake of nutmeg. If it needs sugar, add some of that too.
* Back in the olden days, when I was little, mom didn’t core the apples, she just quartered them. Somewhere along the way she figured out that if you core them, the applesauce is naturally sweeter and needs less sugar, if any at all.
We rounded out the day with a campfire and marshmallows. It’s getting cold here at night. These summer days are just about over.