ROSY APPLESAUCE

Steps:

• STOVE TOP: Add apple slices, cider (or apple juice concentrate), and lemon juice to large pan. Bring liquid in bottom of pan to a boil over medium high heat, lower heat to medium, cover and cook for 45-60 minutes, stirring every 15 minutes, until apples and skin are soft. SLOW COOKER: Add ingredients, cover, and cook 3 hours on high or 5 hours on low, until apples and skin are soft. (Note: Slow cookers can vary; cooking times are approximate.) BLEND IT: Use an immersion blender (or blender or food processor) to blend the cooked apples into a sauce consistency with whatever texture you prefer--smooth or chunky. (The skin should blend in easily; if not, return to stove or slow cooker and continue cooking until softened enough to blend.) STORE IT: Refrigerate for up to 1 week or freeze for up to 1 year. Use water process canning to store it at room temperature for up to 1 year.