Hard-to-Beat Homemade Applesauce

4 pounds apples (6-8 large or 9-12 medium), peeled, cored, and quartered4 strips lemon peel (use vegetable peeler)Juice of 1 lemon3-inch cinnamon stick, optional 1/4 cup firmly-packed dark brown sugar1 cup water 1/2 teaspoon of saltPut all ingredients into a large, heavy-bottomed saucepan or small stockpot. Cover and bring to a boil over medium-high heat. Lower heat and simmer, stirring from time to time for 20-30 minutes or until apples fall apart easily.Remove cinnamon stick and lemon peels and allow to cool slightly. Mash with potato masher. Taste and adjust sweetening, if necessary. Serve warm or bring to room temperature, and then cover and refrigerate until cold.Makes about 7 cups.Nutrition values per 1/2-cup serving: 76 calories (4.3 percent from fat), 0.4 g fat (0.1 g saturated fat), 19.7 g carbohydrate, 1.3 g fiber, 0 protein, 0 cholesterol, 84 mg sodium.LeanNotes: I use a mix of Granny Smith, Fuji, Gravenstein or Idared apples. If you want pink applesauce, leave Idared skins on throughout the cooking process and remove before mashing.To trim calories, substitute artificial sweetener or artificial brown sugar for the brown sugar. Add less than the amount called for, mix and taste before adding more. Or to cut about 100 calories total, try substituting the new 50/50 brown sugar/artificial sweetener blends.Don't omit the added salt; it makes a huge difference in the final flavor.