Pink Applesauce

Makes 3 Cups

2 lbs apples (Corland, Paula Red, or Mcintosh, cored and quartered

1.5 C Apple Cider

2 T Sugar

1 Cinnamon Stick

Pinch of Salt

Bring apples and cider to a boil in a medium saucepan over medium high heat.

Cover pan and reduce heat.  Simmer until apples are very soft, about 12 minutes.

Stir in sugar and salt.

Remove lid and cook over medium low heat until apples are broken up and most of the liquid is evaporasted.  Let cool slightly.

Using a food mill, churn the sauce to remove peels and remove any small pieces.

Applesauce can be stored in an airtight container for up to 2 days.