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Apple Sauce

This is the best homemade apple sauce that I've ever had.  The brandy must be the reason!

6 cups of various Apples varieties, peeled, cored, and sliced
1/2 cup water
1 cup Apple Juice
2 TBS Butter
3 TBS Honey
1/2 tsp cinnamon (or add 1 cinnamon stick while cooking apples)
2 TBS Brandy

1. Wash, core, peel and slice apples.  If desired, slice apples into water containing acsorbic acid (lemon juice) to prevent browning, about 1 tsp per gallon.  Place drained slices in an 8-10 quart pot.  Add water.  Cook apples over medium high heat, covered, until tender - stirring occasionally to prevent burning (5 to 20 minutes, depending on maturity and variety).
2. Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce.  Return to pot.
3. Add the remaining ingredients and cook for 5-10 more minutes or until the desired consistency is achieved.  Serve warm or chilled.

If canning the sauce, fill jars with hot sauce, leaving 1/2 inch head space.  Adjust lids and process - 15 minutes for pints and 20 for quarts, at sea level, in water bath.  For pressure canning - 6 pounds pressure for 8 minutes for pints or quarts

Cooks Illustrated Magazine (Sep & Oct 2002 issue) recommends the following apples when making apple sauce.  I use whatever I can get my hands on.

Highly recommends: Jonagold, Jonathan, Pink Lady, and Macoun
Recommends: Golden Delicious, Empire, McIntosh, and Rome

Serves:  about 1 quart

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