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
- Put the cider in a large, wide pot and bring to a boil.
- Skim the foam and continue to boil it for 30 minutes or so, until it is reduced to 1 1/2 cups.
- While the cider is cooking down, peel, core and slice the apples thin.
- Put the sliced apples in a bowl of water and add the juice of half the lemon.
- When the cider has boiled down, drain the apples and add them to the pot with the cider.
- 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.
- Using a slotted spoon, transfer the apple slices to a bowl.
- Sweeten the cider to taste with sugar or honey and boil it for a few minutes until it is a little syrupy.
- Add a squeeze or two of lemon juice to sharpen the flavor, then pour the syrup over the apples.
- Serve warm or cold.
hard cider, green apples, lemon, sugar
Taken from cooking.nytimes.com/recipes/9747 (may not work)