This recipe was passed down to me many, many years ago from my quilting teacher, Joan Orr. Once you make this applesauce you will never buy store bought again. It makes quite a bit, so you can freeze it in smaller containers and have apple sauce all winter long.
On a recent trip out east to Lewin Farm in Wading River, I came home with a bushel of hand-picked apples. For the applesauce, I like to use several varieties.
About 10 apples or enough to fit into a large pot
½ cup water
½ cup sugar
Ginger, nutmeg, cinnamon and cloves to taste
Core the apples and leave the skin on. Place in large pot. Add water, sugar and all four spices to taste. I usually add more cinnamon than the other spices. Cook over a low flame, turning apples occasionally. Cook until soft enough to mash. About 20 minutes. Put the apples through a food mill a few heaping spoonfuls at a time; discard the skin. What you will have left is a beautiful, complex flavored applesauce rich in color. Serve immediately or store in individual containers and freeze.