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Ingredients
- 5 pounds Sweet-tart Apples (braeburns, McIntosh, Fuji Etc.)
- 1 Tablespoon Lemon Juice
- 1 pinch Cinnamon To Garnish If Desired
Method
- 1. Peel, core, and cut apples into thin chunks or slices.
- 2. Place apples and lemon juice in a large heavy-bottomed pan with a tight-fitting lid.
- 4. Cook on low heat for 30 minutes, stirring every few minutes to keep the apples from scorching. (Once the apples begin to release their juices, you can ignore them and you won't have to babysit the pot until the house smells like apple pie.)
- 5. When apples smell heavenly and are mashable (about 20 to 30 minutes, depending on the apples), use a potato masher to break up the apples to desired consistency. (If desired, use a food mill or blender to puree the apples for a finer textured sauce.)
- Serve hot or cold, with or without cinnamon to garnish.
