Recipe information
Yield
makes 1 1/2 cups
Ingredients
1 pound juicy apples, such as McIntosh, peeled, cored, and quartered
3/4 cup apple cider
1 tablespoon sugar, plus more if needed
Pinch of salt
Preparation
Step 1
Bring the apples and cider to a boil in a medium saucepan over medium-high heat. Cover the pan; reduce heat. Simmer until the apples are very soft, about 12 minutes. Stir in the sugar and salt.
Step 2
Cook (uncovered) over medium-low heat until the apples have broken down and most of the liquid is evaporated, about 15 minutes. Let cool slightly.
Step 3
Puree in a food processor until smooth. Add more sugar, if desired. Store in an airtight container up to 2 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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