3poundsapplesPippen, Granny Smith, Honeycrisp or combination. Peeled, if desired, and cored. Cut into 1-inch chunks
½ to 1cupgranulated sugaror another sweetener of your choice, to taste
½lemonseeds removed
Pinchsalt
½ to ¾cupwateras needed to come up to halfway
Instructions
Combine the prepared apples, sugar, lemon (give it a squeeze before adding the whole half lemon), salt, and water into a saucepan. Set on a medium-high flame and bring to a simmer, lower heat, and cook, stirring occasionally, until the apples are tender.
Once the apples are tender, remove the lemon half, then use a potato masher to mash to your desired consistency. If you want a smooth puree, a food mill is recommended.
Taste and adjust for sweetness and acid. Adjust as necessary.
Store up to 10 days in the refrigerator or freeze.
Notes
1. Using a variety of apples keeps both the texture and flavor more interesting.2. Cook the apples longer if you want a softer texture or plan to puree the sauce.3. Add cinnamon or pumpkin spice if desired. However, I would add that only when serving so you don't only have that flavor.