If you haven't ever made homemade applesauce, you should

[Major Nikon]

I often make applesauce to go along with pork dishes. There's something about apples and pork that just seem to go together.

It's ridiculously simple to make applesauce. I like to use a mix of sweet and sour apples at a ratio of about 2:1. 3 very large apples will make about 1 quart of applesauce. For smaller apples 32oz of whole apples makes about 1 quart, so it's easy to remember. Just cut up the apples into about a 1/2" dice, throw into a large saucepan or stew pot, add about 1/4 cup of water. Turn the fire up to high until the mix comes to a boil, then turn the heat to low and cover for about 15-20 minutes until the apples are soft. Then process the apples until they are the desired consistency. I like to just put the mixture in a 1 qt mason jar and use my immersion blender.

I don't ever peel the apples or use artificial sweeteners, although you can do both if you like. A bit of lemon juice is a nice addition as well.

[Lugnut]

1. I always peel my apples.

I use Macs because they're tart and break up nicely when they're cooked. I add a little sugar to the peeled apples while they're cooking to cut the tartness a little. The end result has some soft larger chunks that I like. It's the perfect accompaniment for pork and is worth the effort.

[Cairycat]

2. I've made two batches this fall

I have been mixing one tart red apple and one sweet yellow apple - fun to mix and match.

I have my Mom's food mill, so I don't peel my apples. My son, home from college this weekend, said the sauce was "the color of puke" but it's what I grew up with, so I like the pinkish color.

It's easy to can too - 15 minutes in a water bath for pints.

[surrealAmerican]

3. This can also be done in the microwave.

I peel, core, and cut up the apples; put them in a covered bowl; microwave until soft; and mash them with a potato masher. I also add a little lemon juice, and some ginger and cinnamon.