Rustic Applesauce

We so have another two months of warm weather left in Southern California, but today I'm sitting in 73 degree overcast bliss and allowing myself to dabble in autumn plans...
These plans include publishing a second edition of A Nourished Holiday and, of course, sharing more recipes here!  As I type, I've got a batch of rustic applesauce simmering on the stove.  Making applesauce is my favorite way to use up the questionable looking apples from an orchard haul (though a trip to such an orchard may still be weeks off).  Apples are just coming into season right now, so enjoy this super quick and simple recipe that's packed full of fiber.

Rustic Applesauce
Serves 8
12 sweet apples, preferably organic, partly peeled (it’s ok to leave a little on for texture) and trimmed of any really crummy spots
2 c organic spiced cider (100% juice)
2 t cinnamon
    Core and chop apples into 1” pieces.  Dump all ingredients into a large soup pot and stir to combine.  Simmer for 30 minutes, stirring halfway through.  Then, strain juices (save them for a sauce or double strain them and drink as spiced cider!) and you’re left with a pot full of spiced, soft apple pieces.  With a potato masher, mash apples until you have a smooth-chunky consistency.  Serve hot or cold, plain or with fried food (like potato pancakes).
    For baby food, cut the cinnamon in half and puree apples after straining.  Keeps well in the freezer for up to 6 months.