French Applesauce

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French Applesauce

This recipe is from my mother.  I’m not sure why this is “French.” Perhaps it’s the butter.  The French love their butter.

Start with 8 chopped apples in a big pot on the stove. I left the skin on.  I like to make this applesauce really chunky and textured, so the skin stays on and I don’t mash them as smoothly. But feel free to peel the apples beforehand and run the applesauce through a food processor to make it smoother.

To this pot add the 1 T lemon juice and 1/2 cup cider, along with many shakes of cinnamon (I adore cinnamon so I was not shy.  I probably used a tablespoon), 2 T butter, and 1/2 cup sugar (I always use white, but I imagine brown would be tasty, too).

Mix it well and let simmer for an hour or so.  Mash to your desired consistency.