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Honey Applesauce

fruits, pork

8 apples (Mcintosh or Empire); 3 pounds
1 cup water or apple juice
1/4 cup liquid honey

Cut apples into quarters. With paring knife, cut out cores. Peel each quarter. In large saucepan, bring apples and water to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until apples are mushy and puffy, about 25 minutes. Let cool. With potato masher, mash apples until smooth; stir in honey. (Make-ahead: Refrigerate in airtight container for up to 5 days.) VARIATION Rosy Honey Applesauce: For rosy applesauce, core but do not peel apples. Instead of mashing, press apple mixture through food mill or conical sieve to remove skins.

Contributor: Canadian Living Magazine, October, 2001

Yield: 6 to 8 servings

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