Shaker Style Apple Sauce

Recently I bought a book of Shaker recipes, originally published in the 1950's, It provides such a useful picture of a life based on seasonal produce that I expect to be dipping into it often. Here's the first such foray. Apparently this was also made with dried apples, soaked overnight before being stewed in the cider syrup.

This is a very rich and intense applesauce; a little goes a long way.

6 to 8 servings
1 hour - 15 minutes prep time


1 to 1 1/2 litres or quarts of apple cider
8 medium apples
1 teaspoon ground cinnamon

Put the apple cider in a large, heavy bottomed pot. Bring to a boil and boil steadily until reduced by three-quarters.

Meanwhile, when the cider has reduced by about two-thirds, which should take about half an hour or so, peel, core and slice the apples.

When the cider has reduced by three-quarters, and is thick and syrupy, add the apples and cinnamon. Continue boiling rather slowly until the apples are soft and impregnated with the syrup. Stir only if you fear it is in danger of sticking, and as gently as possible - the apple slices should remain whole.

Serve warm or cold; alone or with cream, custard or ice cream, or with pork or turkey dishes.

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