Alison's Applesauce

This is essentially the same recipe my Mom uses for her delicious applesauce that I grew up eating. Applesauce is something that can be made ahead and even frozen.

8-10 med/large red skinned apples
2-3 pears
1-2 tablespoons cinnamon
1/8 to ¼ cup brown sugar (depending on how tart apples are)
½ teaspoon vanilla extract
pinch nutmeg and/or cloves

Wash and core the apples and pears; leave the skin on and cut in halves or quarters. Place the apples and pears in a large pot with enough cold water to reach about 1/3. Add cinnamon, brown sugar, vanilla, nutmeg, and cloves.

Bring the pot to a soft boil, then lower heat to simmer and partially cover.

After about 15 minutes check the pot to see if you need to add a little more water to avoid burning the apples. By about thirty minutes in, the apples should be cooked (don’t be afraid to add a little water at a time if it seems the apples are too dry and not cooking down).
When the apples are cooked and mushy, remove from heat and cool. You can leave the pot on the stove overnight because you need it to be completely cool before you pick out the skins with your fingers (this is why halves are easier – skins come off in bigger pieces and it gives the applesauce a nice pink color).

“Mash” with hand potato masher and adjust seasonings to taste at the end. 

As my mom says: "ENJOY! And your apartment will smell great too!!"