Having blogged about what to do with left over apple peels and cores from making apple compote, I thought it might be worth actually posting a recipe for what to with the actual apples. So herewith, a delicious recipe for apple compote / sauce:
8 to 10 apples; peeled, cored, and cut into 1-inch pieces
1/4 cup water
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
Combine apples, water, lemon juice, and cinnamon in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until apples have softened, about 25-30 minutes.
Depending on how you chunky or not you like your compote, you can either blend it (I recommend using an immersion blender) until smooth, or you can use a potato masher for a chunkier version. Or, if you are like me, just leave as is as some of the apples will have broken down, whilst others remain chunky pieces
Once the apple sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The apple sauce will keep in the fridge for one week.
You can also freeze or can the sauce (Instructables – How to Can).