Combine with cider and cinnamon stick in a large heavy stockpot over high heat, cover and bring to a boil. Reduce heat and simmer for about 1 hour, stirring often, or until the apples are soft. Remove and set aside cinnamon stick when apples are done cooking. *see note
At the same time, you should sterilize your jars - 350F in the oven for 10 min on a baking sheet, glass part only. Or skip if you plan to eat or freeze the applesauce within the next week.
Increase heat to medium and cook uncovered for 10 minutes to reduce liquid.
Put apples through a food mill, discarding peel and seed as you go.
If you will use the applesauce for baking, store as is, unsweetened.
If you would like to have this as a snacking applesauce, add maple syrup, lemon zest, cinnamon, nutmeg and salt. Mix well.
Spoon into hot sterilized mason jars leaving about 1" headspace, seal with lids. Let cool. Lids should pop inward making a little ping sound when completely cool to indicate they are sealed.
*Cinnamon sticks can be reused! Rinse it and save it for the next round of applesauce!
Homemade Applesauce with Maple Syrup
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.