Ingredients:

  • 3 lbs Mixed Apples (Honeycrisp, Granny Smith, and McIntosh)
  • 1/2 cup Unfiltered Apple Cider
  • 1 tbsp Fresh Lemon Juice
  • 2 Whole Cinnamon Sticks
  • 1/4 tsp Sea Salt

Instructions:

  1. Prep the fruit. Core the apples and cut them into 1 inch chunks. Note: If you plan to use a food mill later, leave the skins on; otherwise, peel them now.
  2. Acidulate the apples. Toss the chunks immediately with the lemon juice in a bowl. Wait until they are fully coated to prevent any browning.
  3. Combine ingredients. Place the apple chunks, cider, cinnamon sticks, and salt into your large pot.
  4. Heat it up. Cover the pot and bring it to a gentle simmer over medium low heat.
  5. Let it soften. Cook for 15-20 minutes. You will know it is ready when the apples are soft enough to be crushed easily with a wooden spoon.
  6. Remove the spice. Take out the cinnamon sticks and discard them.
  7. Choose your texture. For a chunky style, use a potato masher to break the fruit down right in the pot.
  8. Refine the sauce. For a smooth finish, use an immersion blender until the sauce is velvety and uniform.
  9. Cool it down. Let the sauce sit for 10 minutes to thicken slightly before serving or storing. This sauce is incredible alongside savory dishes. If you're doing a fusion night, it oddly works as a cooling side to something like [Homemade Soyaki Sauce](https://cookingwithkendra.net/recipes/homemade-soyaki-sauce-an-asian-fusion-delight/) on chicken. The sweetness of the apples balances the salty umami of the soy perfectly.