Apple Sauce


  • 2 pounds sour apples
  • 2 pounds sweet apples
  • 2 cinnamon sticks
  • 2โ€œ nub of ginger, peeled
  • 1 lemon, peeled (using vegetable peeler, not peeled like an orange) and juiced
  • 1 cup water
  • 1 cup granulated sugar


  1. Peel and core apples (make quick use of the chopping and coring by using something like this).
  2. Combine apples, water, cinnamon, ginger, and lemon in a large pot.
  3. Cover and simmer for one hour, or until apples are completely soft and broken down.
  4. Remove from heat. Fish out cinnamon sticks and lemon peel. Stir briskly to break down any large pieces of apple. Taste and add sugar as needed โ€“ this will depend largely on how tart your first 2 pounds of apples are, and personal taste.
  5. If canning, process in hot water bath for 15 minutes. Keep apple sauce warm while ladling into jars. Half pint containers are recommended.