Basic Applesauce

2 pounds cooking apples, peeled, cored and sliced
dash cinnamon
dash ground cloves
1/2 cup sugar

About 30 minutes before serving:
     In a medium saucepan over medium heat, in 1/2 cup boiling water, heat first three ingredients to boiling.  Reduce heat to low; cover and simmer 8 to 10 minutes until apples are tender (for chunkier applesauce), 12 to 15 minutes for smoother applesauce.  During last minutes of cooking time, stir in sugar.  Makes about 4 cups.

Tim's Notes:  1 pound of apples = 2 1/2 cups.  Use flavorful apples.  This also cans well.  Put hot applesauce in hot sterilized quart jars with sterilized rings and hot lids.  Process in a water bath for 20 minutes.  This also makes a good base for a nice fall compote.  Add dried fruit (raisins, dried cranberries, dried blueberries, chopped dried apricots, dried cherries, etc.) and enough lemon juice or balsamic vinegar to balance out the sugar. I also use a potato masher to mash up the apples when they are cooked.