I like to make enough to can for the winter.   I usually use Cortland apples but you can also use McIntosh or Empire apples.    I peel and core the apples and cut into quarters.    Put into a heavy stock pot.  Pour a couple cups of water into the bottom and cover.  Simmer until apples are soft and mushy.   Cool slightly and add splenda til desired sweetness. (You can also add cinimmon at this point too if you like it.)   This makes a chunckier applesauce (whichi is the kind I like).     I have also made a smooth applesauce where I just quarter the apples, put in the pot with some water, coo****il soft and mushy and then put the apples (seeds, skins and all) through a food mill.   Once all the apples are squeezed through the food mill add your splenda to your desired sweetness.  

Then after your applesause is sweetened I put into pint jars, seal and put in water bath and process for 15-30 min depending on your altitude of where you live.    I have also included a website which gives a lot of information about making homemade applesauce.  Of course they use sugar instead of splenda but you can just substitute.  I am sorry I do not have an exact recipe.  Applesauce is something that I can remember my grandmother, mother and then my mother in law just make every year and there was never a recipe involved.   Good luck and have fun canning.

http://www.pickyourown.org/applesauce.htm


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