Ingredients
3 pounds apples, such as Cameo, McIntosh, Jonagold, or Gala (8 to 10), peeled, cored, and quartered
1 cup fresh apple cider or water
2 tablespoons fresh lemon juice, plus grated lemon zest to taste
1/4 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of kosher salt
Preparation
Combine apples, cider, lemon juice, spices, and salt in a large pot. Bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until apples are very tender, 25 to 30 minutes. Uncover; simmer until almost all liquid has evaporated, 10 minutes.
Season apple mixture with lemon zest. Mash with a potato masher until chunky (or puree in a blender or food processor for a smoother texture). Let cool completely. Serve, sprinkled with more cinnamon, or store in an airtight container in refrigerator up to 1 week, or in freezer up to 3 months.
