APPLESAUCE

Peel the apples and rough chop into 2” pieces.  Place in a large sauce pan with the cider, sugar, cinnamon, and salt.  Cook, covered, for 20-25 minutes over medium heat until apples soften.  Remove cover and continue to cook for another 15-20 minutes mashing the apples with a potato masher and stirring occasionally until most of the moisture is cooked off and mixture has apple sauce consistency.

I like a chunky sauce but if you prefer smooth sauce, let the mixture cool slightly and then place into a food processor and pulse until smooth.

Leftover sauce keeps in the fridge for 2-3 weeks.  I keep mine in mason jars.