This can be chunky or smooth. A blend of 2 or 3 apples makes the best-tasting sauce. Begin with a tart-sweet apple like Gravenstein or Newton Pippin, then mix in spicy McIntosh with Gravensteins or winy Staymans with Pippins. Golden Delicious adds sunny sweetness to any blend. This recipe doubles easily.
Place in a large, heavy skillet or saucepan:
2 pounds cooking apples, peeled if desired, cut into 1/2-inch-thick slices
1/3 to 1/2 cup apple cider or apple juice, depending on juiciness of apples
2 to 3 teaspoons fresh lemon juice, depending on tartness of apples
1 cinnamon stick
Cover and simmer, stirring often, over low heat until tender but not mushy, about 20 minutes. Stir in:
Scant 1/3 cup white sugar or turbinado sugar or 4 tablespoons mild honey
1/2 teaspoon ground ginger (optional)
1/4 teaspoon ground mace (optional)
1/4 teaspoon ground nutmeg
Cook, stirring, until the sweetener is dissolved and blended, about 1 minute. Remove from the heat. Discard the cinnamon stick. Stir in:
1 pound fresh strawberries or raspberries or loganberries
Taste and add more sugar if needed. Pass through a food mill or coarse sieve to remove the seeds. Just before serving, warm or chilled, top with:
