<< Back Core a half-bushel of apples, cut them into quarters, and put them into your biggest stockpot. Add water just until you can see it through the apples. Also add the juice of one lemon, 4-6 sticks of cinnamon, and 2/3 to 1 cup of sugar (depending on how sweet you like it - and you can substitue honey for the sugar). Bring to a boil and simmer covered for about 15 minutes, stirring occassionally. When the apples are softening, add in two or three ripe pears. In another 10 minutes or so, when it's all softened, put it through a food mill. Then stir 2 teaspoons of vanilla extract, together with some ground nutmeg, into the sauce. I let mine cool and then froze it. My aunt says leaving the skins on to cook gives the sauce more body and fiber, and also makes it a stronger color. Jane Rodes