15-18 medium New England apples
1/2 c apple cider
1 c apricot preserves
2 T butter, melted
1 T lemon juice
1 t cinnamon
1 t vanilla (optional)
Core apples, cut into quarters.
In large, covered pot, place apples and cider, and cook on low heat for 20-30 minutes, until apples are soft, stirring occasionally.
Set a large food mill over a large bowl and strain apples.
Stir in remaining ingredients.
Cool before serving.
Adapted from Uncommon Gourmet by Ellen Helman