The video says it all:
Source: Grandma G
18-20 apples (I used stayman and empire. Grandma G recommends jonagold. It’s up to you.)
1/4-1/2 cup sugar
1 rounded tsp. cinnamon
NOTES FROM GRANDMA G:
– “The ideal apple, I think, is the Jonagold (from Cornell Orchard) I usually do use at least two kinds of apples – seemed like the MacIntosh did make it pinker.”
– “If I double the number of apples I don’t usually double the amount of water – maybe half again as much – how “watery” it is depends on the specific apple you used.”
– “You have no doubt figured out by now that the applesauce is much thicker after being in the fridge. If too thick you can always stir in some apple juice, cider, or even water.”
1. Quarter apples, keep skin on.
2. Place apples in large soup pot. For every eight apples, add two cups water.
3. Bring to boil, then turn down to low and simmer for 25-35 minutes. While apples are simmering, prepare applesauce contraption over a large bowl.
4. When the apples are soft to the touch when poked with a fork, scoop apples in glass measuring cup. Drain water and pour apples into applesauce contraption. Using pestle mush the apples so that they begin to strain out of the cone and into the bowl. Repeat step four for the rest of the apples.
5. While applesauce is still warm, add sugar and cinnamon and stir. (NOTE: Start with 1/4 cup sugar and go from there. I added 1/2 cup and it was plenty.)
UPDATE: This applesauce recipe actually goes back to Grandma G’s father (!), James Allen. Hooray for family traditions!