Updated: Apr 20
3/4 cup water or apple juice (for a sweeter taste)
Pinch sea salt
Cinnamon to taste
Peel the apples, slice off the inner core, and remove the seeds. You can cook these cores in a separate pot with water and get the juice from them, otherwise, cut them small and give them to the squirrels or rabbits.
Cook the apples, salt, and liquid in a large enough saucepan to allow for bubbling over.
Bring to a boil, lower the flame to a medium. You can cover it or semi cover it so it does not boil over.
Once the apples are tender, turn them off. Now you want to either mash them with a potato masher or mill them through a filter. I use a stainless-steel Foley Food Mill or any kind if it is stainless steel to prevent rust. Next, store the sauce in a tight-fitting glass container. It should stay for at least a week in the fridge. The sauce is sweet enough without adding an extra sweetener, your choice. Great for kids and crispy potato pancakes.