6 large apples, (such as Gala, Golden Delicious, Fuji, Gravenstein), peeled, cored and chopped
3/4 cup unsweetened apple juice (substitute water or apple cider)
1 tbsp. freshly squeezed lemon juice
1-2 tbsp. brown sugar
1. Prep the apples and if making a bigger batch, squeeze on a little lemon juice to prevent them from browning.
2. In a saucepan over medium heat, add apple juice and lemon juice; bring to a gentle boil.
3. Add the apples, reduce the heat to medium-low and cook for 20 minutes or until they are soft, stirring often. Cover with a lid the last 5 minutes of cooking.
4. Remove from the heat and mash mixture until desired consistency is reached using either a fork, potato masher, immersion blender or transfer to a food processor.
5. Taste the sauce and if needed, add sugar to taste. It can also be substituted with a little ground cinnamon, freshly grated lemon or orange zest, a splash of lemon juice or Calvados, a pinch of ginger, cloves, nutmeg or a little butter.
6. Transfer to an airtight container and transfer to the fridge for up to a week or in the freezer for a month.
7. If making a larger batch, canning is the way to go. Pour into sterilized jars, then 15 minutes in a hot water bath for pint-sized jars or 20 minutes for larger jars.