Nothing against Mott's, but my sauce is way better. Why? Well, it's mine, first of all. Second, the apples are hand selected, then simmered in their peels with a lemon. Zest and juice. Finally, using the old food mill that belonged to my Great Grandmother Alice, a very smooth, fine grained sauce is created. Mixed with a very small amount of vanilla and cinnamon (not discernable taste wise, but enough to make the flavors of the apples sing), then, if needed up to a 1/4 cup of sugar (for a 1/2 gallon of finished sauce). That is it, and oh, how yumilicious. I freeze it in 2 cup baggies, and it will be there, waiting for mid-winter enjoyment.
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