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Listed in: Sauces
4 fresh, sweet, cooking apples (Golden Delicious and Jonagold work well), peeled, cored, and chopped
2 tablespoons (28 ml) apple cider or water
1 tablespoon (15 ml) fresh-squeezed lemon juice
1 tablespoon (13 g) sugar, Sucanat, honey, or xylitol, optional, to taste
1 1/2 teaspoons (4 g) ground cinnamon
Place the apples, cider, lemon juice, and sweetener into a medium saucepan over medium heat and cover to bring to a simmer. When the apples are simmering, sprinkle in the cinnamon and mix well to combine. Reduce the heat to medium-low, cover, and cook, stirring periodically, until the apples have softened and broken down, usually 8 to 12 minutes depending on the type of apple. If the pan liquid evaporates before the apples have released their juices, add a little more cider to keep the mixture moist (different types of apples have different moisture contents). Stir well or use an immersion blender to obtain the desired consistency and serve warm, at room temperature, or chilled.
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