Adapted from Cooking Light, October 2008.
5 1/2 cups chopped peeled Pink Lady apples (about 4)
1/2 cup water
1/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1 (2-inch) cinnamon stick
Pinch of kosher salt
Dash of almond extract
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and extract. Makes 2 1/4 cups (serving size 1/4 cup).