My mom used to make homemade applesauce every year with the fall harvest. Her recipe is a bit of an ordeal, and requires running the apples through a food mill. She left skins on to give it a pink color, and added quite a bit of sugar. Still it tasted fresh and amazing compared to the jar variety.
Below is my easier, healthier, lower sugar, recipe.
Looking for this recipe? It will be part of an upcoming book co-authored with Ali at Cleaner Plate Club.