I like to use a combo of apples for variety in taste and texture, e.g. Macs, Ida Red, Cortland and Northern Spy work well. It’s best if some are sweet and others tart. Feel free to use whatever apples are on hand. They can be overripe and not in the best of shape. I bake them in an earthenware pot with a tight-fitting lid.
I taste the apples first and, if they seem a bit bland (fall is the best time to make this as apples tend to lose flavour when stored), I add the sugar and lemon juice. Mostly, I just add cinnamon. I taste it once cooled and add maple syrup and/or lemon juice if necessary.
Baked in the oven — without water — this sauce is basically pure apples.
About 10 apples (depending on size), peeled, cored, sliced
About 2 tsp cinnamon
About 2 rounded tbsp brown sugar (optional)
About 2 tbsp fresh lemon juice (optional)
Preheat oven to 350F.
In large bowl, toss apples with other ingredients. Place in ovenproof saucepan with lid, dutch oven or casserole with lid placed on a baking sheet to catch any juice. Bake about 1 hour or until apples are tender — I like them so some chunks are still al dente. Mash lightly with fork.
Serve with pork or as dessert with ice cream, chocolate sauce or chocolate chips, rice pudding etc.
Makes about 8 to 10 dessert servings.