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This recipe makes about 2 quarts and takes about 1 hour, largely unattended.


  • 5 pounds apples, preferably a mixture of varieties
  • Salt


  1. Cut the apples in half or, if they’re very large, in quarters. If you don’t have a food mill, peel and core. Put about 1/2 inch of water and a pinch of salt in the bottom of a large pot and add apples. Cover and turn the heat to medium.
  2. When the water begins to boil, uncover the pot. Cook, stirring occasionally and lowering the heat if the mixture threatens to burn on the bottom, until the apples break down and become mushy, at least 30 minutes. Let sit until cool enough to handle.
  3. If you have a food mill, pass the mixture through it, discarding the solids that stay behind. If not, mash if you like with a fork or potato masher. Freeze or refrigerate.