Ingredients
9 red-skin apples (about 3 pounds), such as McIntosh, cored and quartered
1/2 cup apple cider, plus more as needed
1 large cinnamon stick
1/2 teaspoon ground ginger, plus more as needed
Pinch of freshly grated nutmeg, plus more as needed
1/4 cup sugar, plus more as needed
1 tablespoon freshly squeezed lemon juice
Preparation
In a wide, heavy saucepan over medium heat, combine all ingredients. Cook, stirring frequently and adding more cider as needed to prevent scorching, until apples are broken down, 50 to 60 minutes. Mash large pieces with spoon; add more sugar and spices, as desired.
Remove from heat; discard cinnamon stick. Serve warm or at room temperature with latkes. Refrigerate in an airtight container up to 3 days.
