This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
4 pounds fall apples of your choice, peeled, cored and quartered
¼ cup fresh lemon juice
¾ cup organic cane sugar
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
2. Pass apples through a large-mesh sieve to break them first into large chunks and then into smaller-sized chunks. (You can also do this by hand with a potato masher or large fork.) Repeat until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.