5 or 6 firm cooking apples, unpeeled
1 cup apple juice or water
1 tablespoon butter
one half teaspoon allspice
2 to 4 tablespoons sugar or honey
Quarter, core and slice apples. Stir slices into boiling juice, reduce heat, cover and simmer 10 to 15 minutes, until soft, stirring occasionally. Puree in food processor (or press through a food mill or sieve). Stir in butter and allspice. Add sugar gradually, tasting for desired sweetness. Good served warm, cold or hot. Hot applesauce is delicious as a topping on gingerbread.