With beautiful Fall weather upon us it is the perfect time to go apple picking. But once you've got all those apples, what to do? Sure you can eat them, but you'll often still have quite a few left over. No problem. When life gives you apples, make applesauce!

As long as you've got yourself a food mill making applesauce is one of the easiest, most rewarding things you can do in a kitchen. You can make it by yourself or you can do it as a group activity—it really isn't hard and really doesn't take very long. Growing up in the East Village my mother used to make applesauce from Farmer's Market apples every fall weekend (in fact, before she passed away she even wrote a children's book about it).

So what do you need?

- Six pounds of apples (at least three types but really the more the merrier)
- If you've got a quince on hand, you can use that too!
- 2 cups cider (though water works as well)
- 1/3 cup cinnamon sugar (which you can make by just mixing sugar and cinnamon)
- 1/2 teaspoon butter
- a dash of salt

Once you've got your ingredients together, wash and and cut your apples (and optional quince) into slices and throw them in a heavy saucepan along with the cider (so the apples won't burn). Cook them at a medium flame until the apples are completely soft and foamy (should take about 20 minutes) and then remove them from the flame and let them cool for a minute or two. Now transfer them into a food mill over a large bowl. Grind the sauce in the mill until all that is left is the skin, seeds and stems. Don't worry if your sauce looks runny, it will thicken as it cools! Take the mill away and add the sugar, butter and salt. Feel free to add more to taste.

You can eat the sauce hot or cold, on its own or on top of things like pie or latkes.