From the kitchen of Joan Knewasser. Cooking the
apples with the skins on results in a pink hue. My
dad was a diabetic, so I make it without sugar, then
stir sugar in to taste depending on who I'm serving
it to.
Fill a 6 quart dutch oven with cored apples cut into
fat slices; leave the skin on.  
Add:
1 1/2 c - 2 c water
Use a wood spoon to stir and mash apples, bringing
mixture to a soft boil, frequently scraping the sides
down with a spatula to prevent sticking. Cover when
not stirring. When the mixture is desired consistency
put through a cone strainer to remove skins. Add
sugar to taste.
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