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Easiest Applesauce of all time

Applesauce is without a doubt one of the rationale I used when I agreed to lodge 130 lbs of apples in our basement. The babes eat a lot of it, before the surplus mostly from over-priced individual squeeze packs. And now they eat it this way:
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Ingredients

  • Apples as many as you have the patience for coring and slicing

Instructions

  • Core and slice the apples into sizeable chunks. You could peel them but I think the skins add interest and texture, which is to say, I'm too lazy.
  • Place in pan with about ½ -1 inch of water.
  • Place on medium heat and let it cook away.Stir now and again and be amazed at how quickly your crisp apples turn into a steamy stew.

Notes

Variations are plentiful. Cinnamon at Christmas time, dried cranberries for added luxury, raisins in ordinary times…sliced almonds and a side of ice cream would make quite a proper dessert.