Rosy applesauce

- Take remainder of apples, cut out bruises and core.
- Cook w/ lots of water until about half-soft.
- Puree.
- Add ~ 1/3 c rose syrup, 1.5 c sugar, juice of 2 lemons, a tsp or so each cardamom, cinnamon, and dried ginger.
- Cook for a while. (I dunno, til it meets your specifications for applesaucy.)
- Taste. Fiddle w/ flavours as necessary.
- Can and process 20 min. My batch made 6 pints.

(All the caveats below apply to this one too.)

This is not a raging success (maybe rosewater instead of rose syrup? Maybe get dried rose petals and make a simple syrup of my own? Maybe lavender instead?) but it is ok and I think the idea (floral applesauce) is worth further experimentation.