Use Jonathan, Winesap, or other well-flavored apples for good results.
Wash 4# apples. Remove the stems, quarter the apples. Cook them slowly until soft in 2 c apple juice. Put the fruit through a strainer. Add to each cup of pulp ½ c Sugar (or a little less).
Add:
2 tsp Cinnamon (scant)
¾ tsp Cloves
1/4 tsp Allspice
Grated lemon rind and juice (optional)
¾ tsp Salt
4 stars Anise
Cook the butter until it sheets from a spoon. (Simmer rind and juice.)
About 1-1/2 quarts (4-1/2 pts)
Anne had lots of notes for this recipe, versions dated from September 7, 1985 through 1995. This one was labeled “Best.”
6 c Pulp
3-1/4 c Sugar
½ tsp Salt
¾ tsp Cinnamon
½ tsp Cloves
¼ tsp Allspice scant
2 star Anise
2 Tbls Lemon juice