Five-Spice Applesauce
- 1 whole star anise
- ¼ teaspoon Sichuan peppercorns
- 1/8 teaspoon fennel seed
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 pounds all-purpose apples, such as Macoun, Cortland, or Golden Delicious, peeled, cored, and cut into 1-inch chunks
- ½ cup semidry white wine, such as Riesling, hard cider, or water
- 1/3 cup sugar
- 2 tablespoons fresh lemon juice
Instructions:
You can make applesauce of just about any apple, or combination, as long as you avoid Red Delicious, which melt into a glop.
- Grind the star anise, peppercorns, and fennel seed in an electric spice grinder or in a mortar. Add the cinnamon and cloves. Sift through a finemesh wire sieve to remove any hard bark.
- Combine the apples, wine, sugar, spices, and lemon juice in a heavy-bottomed medium saucepan. Bring to a boil over medium heat. Cook, stirring often (the harder you stir, the more the apples will break down), until the apples have formed a thick, chunky sauce, about 15 minutes.
- Serve warm or cooled to room temperature. (The applesauce can be cooled, covered, and refrigerated for up to 5 days.)