NEW YORK STOVE TOP APPLE SAUCE
6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples
cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Combine apples, 3/4 cup water and sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes.
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold.
Makes about 3 cups.