Prep 20 mins
Cook 2 hrs 30 mins
A very flavorful applesauce from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Bring cider to a boil in a large stockpot and continue boiling for 20 minutes.
- Add apples and sugar.
- Reduce heat and cook very slowly about 2 1/2 hours.
- This can be sealed in sterilized jars, if desired.