Lorelei's Red Hots Cinnamon Applesauce

8-10 pounds apples, peeled, cored, and cut into 1-inch chunks

1¼ cups apple juice/cider

3 tablespoons lemon juice

¼-½ cup Red Hots candy pieces

White or brown sugar, to taste

Place cut apples in large stockpot. Add apple juice/cider and lemon juice. Cook 30-45 minutes until softened. Remove from heat.

For chunky applesauce: Using a potato masher, crush apples to desired consistency.

For smooth applesauce: Purée apple mixture with immersion blender or food processor, adding small amounts of additional apple juice if needed.

Return apple mixture to stockpot over low heat; add candy pieces stirring constantly until dissolved. Taste and add desired amount of sugar. It is important not to add sugar prior to this point, as the amount of sugar needed will depend on the sweetness of your apples. Applesauce may be frozen in sealed containers or zip-top bags if desired.

Makes about 8 cups.

Cooks note: If the addition of Red Hots adds too strong a flavor, omit them and add some ground cinnamon instead.