- 6 Rome apples
- 1 cup water
- 1 tablespoon lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 cup sugar
- Core all 6 apples.
- Cut one apple in half lengthwise. Place the halves flat on the cutting board and cut each one into quarters lengthwise. Place the apple pieces in a medium, heavy saucepan. Repeat with the remaining apples.
- Add the remaining ingredients to the saucepan and bring to a boil over high heat, stirring frequently with a large wooden or metal spoon.
- Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the apples become very soft and begin to break apart.
- Using an oven mitt or pot holder, remove the pan from the heat and mash the apples with a potato masher until smooth.
- Spoon the apples into a coarse metal strainer set over a large mixing bowl.
- Using a heavy metal ladle or spoon, press the apples against the strainer to push out as much apple puree as possible. Discard the peels.
- Transfer the applesauce to the refrigerator until cooled, stirring frequently, about 1 1/2 hours. Once cooled, serve the applesauce or cover it tightly and refrigerate it for up to 1 week.
- Be careful mashing the hot apples!
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