I made this tonight to go with Hoisin-Marinated Pork Chops. I'm so used to cinnamon-flavored applesauce; this was a wonderful change of pace. The longer it sat, the deeper the flavors became. I just put the leftovers in the fridge, licked the pot clean, and now want to make another batch!!
10 Granny Smith apples, (about 5#) peeled, cored , cut into 8 wedges
3/4C lemon juice
4 whole cloves
2" piece fresh ginger, peeled and quartered lengthwise
Place all in large pot. Bring to boil; reduce heat, cover and simmer until soft, stirring occasionally, about 20 minutes. Stir to break apples into coarse puree. Remove cloves and ginger. Serve warm or cold. (Was best at room temperature.)