This receipe from The American Institute for Cancer Research will make your kitchen smell like Grandmother's on a cold winter day! Yummy! (PS. I put blueberries in my applesause to make it even more delish!

Baked Apple Sauce
4 lbs. (about 10 medium) assorted apples, such as McCoun, MacIntosh, Golden Delicious, Jonathan, Jonagold or HoneyCrisp, peeled, cored, and quartered
1/3 cup fresh apple cider
4 lemon slices, paper-thin, or 1 Tbsp. fresh lemon juice
1 (3-inch) piece stick cinnamon, or 1 tsp. ground cinnamon, optional
2 Tbsp. sugar, agave syrup, or honey, optional
Preheat oven to 375 degrees F.

Place apples, cider and lemon slices or juice in large Dutch oven or heavy casserole with a cover. Toss apples to coat them with lemon. If using, sprinkle on cinnamon and sweetener and toss again.

Bake apples, covered, for 60 to 75 minutes, until very soft and moist. Stir to combine soft apples and liquid into applesauce. If it is too wet, bake applesauce, uncovered, for 15 minutes longer. Cool to room temperature before serving; applesauce thickens as it cools. The applesauce keeps, covered in refrigerator, for up to 5 days.

Makes 12, 1/2 cup servings.

Per serving: 99 calories, <1 g fat (0 g sat fat), 26 g carbohydrates,
<1 g protein, 4g fiber, 2 mg sodium.