Chunky Ginger Applesauce Karen Talerico tells us that this freezes well for up to six months. Good luck keeping it around that long. 2 lbs. apples, mixed (see note) 1-2 Granny Smith apples (for tartness) 2 TB. lemon juice 1 2-inch piece fresh ginger, sliced into 1/8-inch slices (or 2 tsp. PENZEYS MINCED GINGER) 2-3 TB. SWEET GINGER BITS 1-3 BROKEN STAR ANISE pieces 1-2 CINNAMON STICKS 1/2 MADAGASCAR VANILLA BEAN or 2 tsp. DOUBLE STRENGTH PURE VANILLA EXTRACT 1/4 tsp. WHOLE CLOVES or 1/4 tsp. GROUND CLOVES 1 Cup apple cider, juice or water 1/2-1 tsp. salt (Karen prefers SEA SALT) 1 tsp. VIETNAMESE CINNAMON or 2 tsp. PENZEYS CINNAMON 1/2 tsp. GROUND CARDAMOM (if you haven't used CARDAMOM before, it is quite strong, so maybe start with 1/4 tsp.) 1/4 tsp. GROUND ALLSPICE

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