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Applesauce Notes If you have a food mill at home, you do not need to peel the apples before cooking them. If you do not have a food mill, you can still leave the skins on and use a wooden spoon to push the cooked apples through a pasta strainer. This will remove the skins. Or, you can just peel the apples before you cook them. Ingredients Apples Optional: lemon juice, sugar, cinnamon Instructions If you are going to peel the apples, do this first. Then, cut out the cores and cut the apples into one to two inch pieces. Put the apples in a pot with just enough water in the bottom to prevent them from sticking – about half an inch should be plenty. Cover and bring to a boil. Turn down the heat and simmer until the apples are very tender and starting to fall apart. (The amount of time this will take depends on how many apples you are cooking – but shouldn’t be more than 10 to 15 minutes.) If you did not peel the apples, put them through a food mill or use the back of a wooden spoon to stir/press them through the holes of a strainer. (If you used red apples, the skins will have turned your applesauce pink!) If you peeled the apples, you can pour the cooked apples into a bowl and mash with forks, spoons or a potato masher. Taste, and if you would like, add a little lemon juice and/or sugar and cinnamon.