Ingredients:

  • 3 lbs apples (mixture of Honeycrisp, Gala, Fuji, and Granny Smith), peeled, cored, and chopped
  • 1/4 cup water or apple cider
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 2 tbsp brown sugar or maple syrup
  • 1 pinch fine sea salt

Instructions:

  1. Peel, core, and chop the apples into uniform 1-inch chunks. Immediately toss them in the lemon juice within a heavy-bottomed pot to prevent enzymatic browning.
  2. Add the water (or apple cider), cinnamon, sugar (if using), and salt to the pot. Cover and cook over medium-low heat for 20–25 minutes until apples are fork-tender.
  3. For a chunky texture, use a potato masher to crush the fruit. For a silky-smooth puree, use an immersion blender or pass the mixture through a food mill.