Shaker Applesauce

• 1 1/2 quarts hard cider, unsweetened nonalcoholic cider or apple juice
• 2 pounds tart green apples
• 1 lemon
• 1 to 2 tablespoons sugar or honey, or to taste

1. Put the cider in a large, wide pot and bring to a boil.
2. Skim the foam and continue to boil it for 30 minutes or so, until it is reduced to 1 1/2 cups.
3. While the cider is cooking down, peel, core and slice the apples thin.
4. Put the sliced apples in a bowl of water and add the juice of half the lemon.
5. When the cider has boiled down, drain the apples and add them to the pot with the cider.
6. Bring to a simmer, cover and simmer gently for 10 to 15 minutes until the apple slices are tender and have begun to look translucent but have not lost their shape.
7. Using a slotted spoon, transfer the apple slices to a bowl.
8. Sweeten the cider to taste with sugar or honey and boil it for a few minutes until it is a little syrupy.
9. Add a squeeze or two of lemon juice to sharpen the flavor, then pour the syrup over the apples.
10. Serve warm or cold.

hard cider, green apples, lemon, sugar

Taken from cooking.nytimes.com/recipes/9747 (may not work)