5 lb. bag apples, washed (we prefer a tart apple like a macoon or Granny Smith)
1 tbsp. cinnamon
1-2 tbsp. lemon juice

Core apples, but do not peel. Place in large stew pot with enough water to cover. Sprinkle in cinnamon and add lemon juice. Simmer apples until soft. Allow to cool about 1/2 hour. In food processor, blender or Folley Mill, blend apples with enough of the cooking broth to make a smooth sauce. Some chunks will remain from the skin. This adds fiber and makes for a more interesting texture. Serve warm or chilled.