Sometimes the best things in life are the simplest. For years my grandmother and I made this together every fall.
Peck of apples (preferably Cortlands)
1/2 cup of water
Pinch of cinnamon
Quarter, core and slice apples into heavy bottomed pot. Pour in water and bring to boil, turn down and simmer until all are mushy. Run through the larger blades on a food mill discarding the peels. The pink color comes naturally. Add cinnamon if desired. Will keep up to a week in the fridge and freezes well so you can make it now and enjoy it for Thanksgiving.
Recipe compliments of Spongetta.
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