Note: The next recipe in our Little House on the Prairie reading series is apple butter. "Then Laura gathered up all the paper wrappings, and she helped Ma set on the table the big platter of golden, fried mush, a plate of hot biscuits, a dish of fried potatoes, a bowl of codfish gravy and a glass dish full of dried-apple sauce." (By the Shores of Silver Lake, Laura Ingalls Wilder) This recipe uses fresh apples instead of dried, but we think Laura would have liked this on her biscuits.
4 pounds Granny Smith apples, peeled, cored, and quartered
1 cup apple cider
1/4 cup packed dark brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Dash of ground cloves
2 (3-inch) cinnamon sticks
1 star anise
Combine apples and cider in a large stockpot; bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until apples are tender. Place apple mixture in a food processor; pulse 6 times or until chunky. Return to pan. Stir in sugar and remaining ingredients. Cook over low heat 1 hour or until thick, stirring occasionally. Discard cinnamon and star anise. Cover and chill. Note: Store in an airtight container in refrigerator for up to 1 month.