This recipe tastes better after the spice and flavors have had time to mellow in the fridge before canning. When I first tasted the batch after using the immersion blender, it tasted sour to me even though I only used the juice of half a lemon. I made this sauce at the same time I was making apple butter because the slow cooker was filled to the brim already with apples for the apple butter.
Red rome apples were used since I was unable to get winesap apples from the Portland Nursery during their apple tasting event last October. The only similarities between the two varieties of apples are that they are dark red in color and are a firm and not sweet tasting apple. The dark red color doesn't have an impact on either of these recipes since the skin is removed and discarded.
For medium-sized apples, one pound of apples with make approximately one pint of sauce (or butter).
Ingredients
at least 2 lbs of peeled, cored, sliced apples (any variety)
1 c. filtered water
1/2 c. brown sugar
1 tsp cinnamon
juice of 1/2 a large lemon
Directions
1. In a lidded pot, add all the ingredients and cook on medium heat for 25 minutes, stirring occasionally.
2. Remove from heat and use an immersion blender to pureé the sauce so that no large chunks remain.
3. Store in the refrigerator, covered, until ready to use. Or, can using hot sterilized jars and lids. Process in a water bath for 20 minutes.
