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(recipe, Carrie Floyd)
Cooking the apples in the oven and then running them through a food mill makes for a easy, hands-off way of doing applesauce. I opt for less cinnamon, allowing more apple flavor to come through, but if you prefer more, by all means adjust the amount. This applesauce makes a delicious dessert when served warm; you can also serve it for breakfast with buttered toast and a hot cup of black tea.
- ½ cup apple cider or juice
- ¼ to ½ tsp. cinnamon
- Pinch of ground cloves
- Zest and juice of 1 lemon
- ¼ cup brown sugar
- 8 apples, washed and quartered (no need to peel or core them)
- Preheat the oven to 375 degrees. In a large roasting pan, mix together all the ingredients. Cook about 30 minutes, until the apples are soft and fall apart when pressed with the back of a spoon. (Be sure you cook them long enough that they'll press easily through the food mill.)
- Transfer everything into a food mill and purée, scraping the fruit from the bottom of the mill into the bowl that catches the applesauce. Discard the skins/solids that stay behind.