How do you cook your apples for applesauce?
I was cooking my apple slices in a stock pot on the stove top but I kept burning the bottom. It was very hard to stir. (the pot is tall, but I am not!)
Last night I got creative and filled my huge oval enamel roaster with apple slices and stuck it in the oven. I had the oven temp at 450 and the roaster very near the bottom element. I only put in about 1 cup of water and put the lid on... Presto! 1/2 hour and the apple slices were perfect softness for running through the chinois.
Anyone else have an easy way to cook without scorching?