Rustic applesauce

Portions:

For about 875 ml (3 1/2 cups) of compote

Ingredients

1 kg (2 lb) sour cooking apples (Paulared or Gala)
500 g (1 lb) McIntosh or Cortland apples
125 ml (1/2 cup) apple cider
50 g (1/4 cup) brown sugar
1 7.5 cm (3") cinnamon stick
30 ml (2 tablespoons) lemon juice

Preparation

Peel and remove core and seeds from apples. Cut apples into 1" (2.5 cm) pieces. Place in a heavy-bottomed saucepan with the cider, brown sugar and cinnamon stick. Bring to a boil over medium heat.
Return to low heat, put on the lid and cook, stirring occasionally, for about 30 minutes, or until the apple pieces are translucent and tender. If the apples seem very juicy, cook uncovered for the last 10 minutes to allow excess liquid to evaporate.
Remove cinnamon stick. Mash apple pieces with potato masher to desired consistency. Stir in lemon juice. Allow to cool.

Tips and tricks

In Victorian times, when cranberries weren't grown, turkey and goose were served with applesauce. I recommend using two varieties of apples: a baking apple and a crisper one. This will give you a textured compote rather than a smooth one. You can keep this compote in the fridge for up to 2 weeks.