Applesauce

From: Jessica Mladineo

This was always a staple at any holiday dinner at my grandmother's. Now Mike and I make this a lot in the fall (when apples are plentiful) and throughout the year whenever bagged apples are on sale. It freezes so well, and depending on the sweetness of the apples, you might not need to add any sugar. Hard to eat store-bought applesauce after you get used to it homemade!

Wash 10 pounds of apples (not Red Delicous). Cut into quarters and remove seeds (do not peel). Cook apples in a stockpot in an inch or two of water, covered, for 30-35 minutes on low heat. Run apples and juices through a food mill on the most fine setting. While still warm, flavor with sugar, cinnamon and nutmeg to taste. Keep refrigerated or freeze.