It’s wonderful spooned in to a plain yogurt, or in oatmeal and even as a perfect addition for a chicken, turkey or pork.

Wash apples well.

Peel and core them, then slice them up chunky. Have a big bowl of acidulated water to land those apples into so that they don’t turn brown on you. Figure on about three pounds of fruit for each quart of chunky apple sauce.

Now, drain the fruit and place them into a large pot over medium-high heat. Cook the apples, stirring occasionally, until they’re soft, but not mushy, we do want chunky after all. If the apples aren’t releasing much water, add just about a cup or so of water to help things along. With an immersion blender, break up just some of the apples. Taste. Does it need any sweetener? Probably not, but how about some ground cinnamon?..

Spoon immediately into canning jars and process using your favourite method.