Grandma Shirley’s Applesauce

Makes about three pints Author’s note: My great-grandmother, Shirley Allison Price, was a Brooklyn girl descended from Russian Jews. She lived most of her life as a Baptist but held some Jewish culinary traditions dear to her. This applesauce recipe, which usually results in a blush pink color because of the inclusion of the apple peels, is part of her legacy and something our family still makes today. A modern addition is a tiny splash of vanilla after the sauce has cooked for a warm, woody flavor.

24 medium apples

3 strips lemon peel

Pinch of kosher salt

1⁄4 cup white sugar (or to taste)

1⁄4 cup brown sugar (or to taste)

3 stick of cinnamon

1⁄4 cup water

■ Peel apples, if desired (I usually leave the peels on, though you can use the peels for apple jelly later), and core them. Cut apples into a rough chop and place in a large pot. Add the remaining ingredients and stir to combine. Bring the pot to a boil over medium high heat and cook for five minutes, uncovered, and stirring frequently. Reduce the heat to medium and continue to cook for 20-30 minutes, until the apples have reduced by half (or until the sauce reaches your desired consistency). Cool slightly. Remove the cinnamon sticks and lemon peels.

■ Discard any peels or hard bits. Leave the sauce as is for a chunky applesauce. For a smooth applesauce, process the mixture through a food mill (which is preferred, but a food processor also works). Serve warm, or keep covered in the refrigerator. This recipe can also be frozen or placed in clean pint jars with a halfinch of head room and processed through hot water bath canning for 20 minutes.