Yield: 8 servings

2 1/2 pounds sweet apples such as Rome,
    Baldwin or McIntosh, cored and quartered
1 1/2 cups water or apple cider
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
Lemon juice, freshly squeezed

Can be stored in the refrigerator for up to a week or frozen for up to six months.

You can leave peels on if you are pureeing the apples in a food mill. Otherwise, peel them.

Combine apples and water or cider in pan over low heat. Cook, stirring a couple of times, until tender, about 25 minutes. Drain, reserving liquid. Pass through a food mill, adding cinnamon, sugar and juice and from a third to a half cup of cooking liquid for a good consistency. Or puree apples in processor.

Serve with potato latkes.