3 lb. red sauce apples, such as Winesap, Akane, or York, unpeeled
3/4 cup apple juice or water
6 quarter-size slices fresh ginger, peeled
1/4 to 1/2 cup sugar

Quarter the apples, core them, and cut each piece in half crosswise. Combine apple pieces, apple juice, and ginger in a heavy kettle or Dutch oven. Bring to a boil. Reduce heat to a low boil, cover, and cook, stirring occasionally, until apples are mushy, 20 to 45 minutes depending on the density of the apples. Pass through a food mill or coarse strainer and discard apple peels and ginger. Stir in sugar to taste. Serve warm or chilled.

Makes about 3 cups.

Submitted by: June Ware