- Yield: Makes about 2 1/2 cups
- 3 pounds (about 6) McIntosh apples, quartered and cored (not peeled)
- Juice of 1 lemon
- 1 cinnamon stick (4 inches), broken in half
- Pinch of salt
- 1 to 2 tablespoons light-brown sugar (optional)
In a medium saucepan, combine apples, lemon juice, cinnamon, and salt. Cover, and cook over low heat, stirring occasionally, until the apples break down to a sauce-like consistency.
Remove from heat, uncover, and let stand until apples cool slightly. Using tongs or chopsticks, discard skins and mash apples for a chunky consistency. Use immediately, or store refrigerated, in an airtight container for up to 1 week.