BUY APPLESAUCE RECIPES

Steps:

• Peel apples (optional, see headnote above). Remove the apple cores and cut apples into large chunks or wedges.
• Place the apples, cinnamon stick, lemon juice, vanilla extract, and star anise into the bottom of a large, heavy pot. Add 1/4 cup of water, and then stir the apples around the pot a few times.
• Cover the pot with its lid, and then cook over medium-low heat, stirring every once in a while until they are very soft, 25 to 35 minutes. As the apples cook, check on them to make sure the pot is not dry. If it is, add a little more water and reduce the heat slightly.
• Take the pot off the heat, remove the lid, and then leave the apples to cool for a few minutes.
• Taste the applesauce. If you would like to add a sweetener, add it to taste. Start with a teaspoon, and then add from there.
• Mash or blend the apples into your desired consistency. If you left the apple skins on, a food mill fitted with the medium disk makes quick work of separating the applesauce from the skins. You can also pass the sauce through a mesh strainer to separate the skins from the sauce.
• The applesauce will thicken a little as it cools, but if it seems too watery, place the applesauce back into a pot and simmer until reduced a little.
• Store applesauce in an air-tight container in the refrigerator for up to 2 weeks. Freeze applesauce for up to 6 months, possibly longer.
• We do not have instructions for canning applesauce and recommend that you consult other canning resources for tips.