This is the world's easiest applesauce. Use a mix of Macintosh, Winesap, Cortland and Granny Smith apples, or whatever's available. I can still picture my grandmother in her kitchen on Remsen Avenue in Brooklyn, cranking the handle on the ricer to make this sauce. I wonder what she would have made of food processors?
5 pounds apples
Cinnamon, to taste
Ground cloves, to taste
In a large stockpot, bring 3 quarts of water to a boil. Slice the apples roughly, leaving the skins on (not only is the fiber healthy, but the skins make the sauce turn pink), but removing the cores. Cook the apples in batches until just about to burst. Place in a food processor fitted with a metal blade (or put through a ricer) and puree. Transfer to a large bowl, and season to taste with a generous few teaspoons of cinnamon, and a large pinch of cloves. Serve warm or cold.