- 2 pounds mixed sweet and tart heirloom apples, washed and halved or quartered, peel if you plan to leave chunky (about 7–8 apples total)
- 1 cup water
- ¼–½ cup sugar
- 1 pinch salt
- 1–2 tablespoons lemon juice
- Cinnamon or nutmeg for serving
Yield: 3 cups
Place the apples, water, sugar and salt in a pan over medium heat. Allow to cook for 25–30 minutes, until soft, stirring a few times. Remove from heat, add the lemon juice. Pour through a strainer to remove the peels, seeds, etc. Serve warm or cold with a sprinkle of cinnamon or nutmeg.