5 pounds apples, cored, stems removed, cut into quarters (leave the skin on)
1/4 tsp five-spice powder
1 Tbsp cinnamon, or more to taste
In a large stockpot, bring 3 quarts of water to a boil. Add the apple chunks. Cook the apples until just about to turn to mush. Place in a food processor fitted with a metal blade (or put through a ricer) and puree. Transfer to a large bowl, and stir in the spices. Serve hot or cold.