10 Macoun apples
Zest of one lemon and the juice (approx. 2 tablespoons)
3 teaspoons of Cinnamon
2 teaspoons of Vanilla
1 cup of sugar (or more to taste)
Wash and remove the core of the apples, leaving the skin on and cut into thin slices. Leaving the skin on which will cause the apple sauce to turn red. Place apples in a sauté pan with the juice of the lemon. Add cinnamon and vanilla. Allow the apples to cook down to a soft consistency. Place the cooked apples in a food mill or a fine mesh sieve to break down the apples, let cool.
Add to ice cream or yogurt