If you find that that canned and bottled applesauce on the grocers' shelves leave something to be desired, here are two recipes - one plain and one fancy - for homemade applesauce that are sure to have you and your guests coming back for more. Even if you do like store-bought applesauce, you may never go back to it again after you try these recipes. Be sure to try the fancy recipe version too - you will be delightfully surprised at how wonderful it tastes.

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Simple Applesauce

Ingredients

4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup organic light brown sugar
1/2 teaspoon ground cinnamon

Directions

1.In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.

2. Allow to cool, then mash with a fork or potato masher. For creamier applesauce, run through a food mill.

Note: To add flavor to the applesauce, add a few strips of lemon peel to the apples while cooking.

Serves 4

Fancy Applesauce

Ingredients

2 large navel oranges, zested and juiced
1 lemon, zested and juiced
3 pounds Granny Smith apples (about 6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
1/2 cup organic light brown sugar, packed
4 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice

Instructions:

1. Preheat the oven to 350 degrees F.

2. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel.

3. Mix with a whisk until smooth, and serve warm or at room temperature.

Yield: 2 1/2 quarts

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