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Apple Sauce

Edmonton food columnist Mary Bailey has a recipe using backyard apples. 

Apple Sauce

Backyard apples are ideal for applesauce as it's a good way to use up fruit that is going a bit soft. Alternatively the markets are filled with this fall's crop of enticing BC apples. Beautiful with pork or ham as well as turkey.

6 apples, peeled or not, your preference.

½ c honey or 1/2 c sugar

1/2 small lemon, seeds removed, sliced small ¼ inch chunks, peel and all.

1 cinnamon stick

1 star anise

sea salt

Core apples, then cut into large chunks. Put chunks in a large sauté pan over med-high heat and mix in the sugar or honey, lemon and spices. Add water if the mixture seems too thick. Bring to a brisk simmer, melting the honey. Reduce heat to medium-low, cover and cook until apples are soft, about 15 minutes. Remove lemon, cinnamon and star anise. Mash apples if necessary with a wooden spoon or immersion blender pureeing until smooth or leaving a bit chunky. Check for flavour balance, and salt if desired. Serve warm or chilled. Can be frozen. If freezing do not salt, but may need to after reheating.

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