Applesauce

Ingredients

1.	Peel and core the apples. Cut into wedges, then cut the wedges in half. Drop into water and lemon juice to prevent browning as you work through the batch
2.	In a large pot, over a medium heat, add the brown sugar and apple juice and cook until the sugar has melted
3.	Turn the heat up, and allow the mixture to caramelise a little
4.	Once the mixture starts to thicken, add in the apples
5.	Sprinkle with the cinnamon and the lemon juice, then stir until the apples are coated in the sugar mixture
6.	Allow the mixture to cook over a medium heat for 25 minutes, or until the apples are completely soft and starting to break down
7.	Place the hot apple sauce into sterilised warm jars as is for a chunky sauce, mash with a potato masher for a softer sauce, or puree in a blender for a completely smooth sauce

The apple sauce will keep in the fridge once opened for 2-3 weeks, or once cooled, you can freeze the unopened jars