- 10 to 12 Braeburn, Cortland or Macintosh apples (about 5 1/2 pounds), cored and cut into eighths
- 1 cup water
- 2 tablespoons unsalted butter
- 2 cinnamon sticks
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Pinch salt
- 2 tablespoons sugar, or more to taste
- In a large saucepan or stockpot combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.
- Remove from the heat. Add the sugar (if needed) and stir well. Put the mixture through a food mill or a fine mesh strainer, pushing with the back of a spoon to extract as much sauce as possible. Discard the cinnamon sticks and apple skins.
- Serve the sauce warm with the Crown Roast of Pork and Merliton Stuffing, or as desired.
Crown Roast Of Pork
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