- 4 medium-size apples (a mix of sweet and tart -- Granny Smith, Jonathan, Macintosh, Gravenstein, Fuji, to name a few, for variety of flavor and texture)
- Juice of 1/2 lemon
- 1 cup water
- Pinch ground cinnamon (or more to taste)
- 1/8 to 1/4 cup granulated sugar (optional; for darker color, use brown sugar)
Peel the apples and thinly slice off their tops and bottoms. Using the core as your focal point, visualize each apple as a four-sided object. Place the blade of your knife of on the fleshy edge of the core and slice from top to bottom. You should have four equal pieces, with only the core remaining.
Slice each piece into fourths and place in a medium-size saucepan. Add the lemon juice and water; the apples should be barely covered. Bring to a boil over medium-high heat, then lower the heat and cook at a gentle simmer, allowing the apples to soften, reduce and thicken into a sauce. This should take no more than 15 minutes.
Stir in the cinnamon, then taste the apples for sweetness and add the sugar as you see fit. The sauce is done when the apples are soft and broken up. For a more pureed consistency, use a potato masher or wooden spoon.
Serve warm or let cool and store in the refrigerator in an airtight container for 3 days.
Makes 4 servings. Amounts may be doubled or tripled.
Recipe excerpted from the Meat Lover's Meatless Celebrations by Kim O'Donnel