Bayfield Apple Sauce

by Old Rittenhouse Inn's Landmark Restaurant

Makes 2 quarts

5 pounds apples (Wealthy or Mackintosh)
1 c. apple juice
1/3 c. lemon juice
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground allspice
1 1⁄2 c. crab apple jelly

Pare, core and quarter the apples. Mix with apple juice, lemon juice, and spices in a large sauce pan. Cook over medium heat until very soft. Remove from heat. Process in a food processor, using a steel blade, until smooth. Add jelly. Process until color is evenly distributed. (3-5 seconds)