Spiced Homemade Applesauce

Peel the apples (we like to do this very roughly, leaving some peel on each, because the peel mixed in the applesauce tastes like a mushed-up baked apple), then core and chop them into 1-inch chunks. Put the chopped apples into a large pot with a lid (we use an 8-quart stockpot). Add the cinnamon sticks, star anise and cloves. Zest the lemon, adding the zest to the applesauce, then add the juice of the lemon. Mix everything together, turn the heat to medium-low and cover the pot not quite all the way. Cook the apples for an hour or so, checking every so often and stirring so that the apples don’t stick to the bottom of the pot. Once the apples are soft, turn the heat off and keep the pot covered. Let the applesauce sit for another 30 minutes. Remove the cinnamon sticks, star anise and cloves. Then, stir the apples with a wooden spoon to break them up. From here, you can leave the sauce chunky, or you can mash it with a potato masher or the back of a fork, or if you want super-smooth applesauce, you can puree it in a blender or in the pot with an immersion blender. Keep it in the fridge, but know that once everyone gets a taste of it, it won’t stay there long.