Applesauce

This time of year the farmers' markets are just brimming with freshly picked apples.  If you are like me, you can't help but pick up a bag at market and then go apple picking later that same afternoon. When you find yourself drowning in apples, you can preserve some of that wonderful fall freshness by making applesauce to last through the winter. This is our favorite chunky, cinnamon applesauce recipe.

• 10 cooking apples peeled, cored and diced into half inch pieces
• 2-3 teaspoons of sweet cinnamon (to taste)
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of cloves
• 1/2 cup of brown sugar
• 1/2 cup of raisins (optional)
• 1/2 cup of chopped walnuts (optional)
• 1 tablespoon freshly squeezed lemon juice
• Whipped Cream (optional)

Place apples in dutch oven and cook for few minutes stirring occasionally.  Add spices, sugar and raisins, and continue cooking until the juice from the apples starts to render.  Cook until soft and then mash slightly with potato masher of back of wooden spoon.  Mix in walnuts and lemon juice.  Serve with whipped cream or pack for freezer.