Applesauce

I bought 20 lbs of gravenstein apples a few weeks ago. Sarah doesn't care for the apples themselves, although they're what my grandparents grew in their orchard and they are sort of the platonic ideal of applehood in my mind. Still, even I admit that 20 lbs is a lot, so this is what I did:

Jane's Applesauce

Quarter and core apples. Put in big pot with a couple inches of water in the bottom. Put lid on, heat over medium, stirring frequently until apples are easily mushed and skins separate from fruit. A few cups at a time, take the mush out and run it through a food mill or chinois. Return sauce to pot to boil down further and evaporate the starter water.

Depending on the apples you may or may not want sugar. The ones I used were just fine without it but did benefit from a sprinkle of cinnamon.