Rosy Cinnamon Applesauce
This applesauce comes from my mother, Katharine Abbott, who is a wonderful cook. She developed the recipe as an alternative to the fried apples that she and my father used to share on Christmas morning when they were first married.
3 pounds mixed apples, such as Macintosh and Macoun
1 1/2 to 2 cups water
1/3 cup red hot cinnamon candies
Quarter the apples and place them in a soup pot. If you don't have a food mill, peel and core the apples first. Add 1 1/2 cups of the water and cook over medium-low heat for 40 minutes, or until the apples are very soft. If the mixture starts to stick to the bottom of the pot, add more water as necessary. Put the apples through a food mill to remove the skins and cores. If you have peeled and cored them, stir the mixture vigorously to create a puree.
Stir the cinnamon hearts into the warm puree until they are completely dissolved. Serve the applesauce warm or cold.
Makes 4 cups.
By Victoria Abbott Riccardi, Globe Correspondent