And so, this weekend we did make the sauce ourselves. As it is with this kind of thing, it never tastes exactly the same as the first time you have it. My husband tells me our sauce is sweeter and it should be tarter--but it is not bad, still delicious, just different. The thing is the recipe calls for 6lbs of apples, so reducing the recipe to 2lbs of apples is tricky--but a more manageable amount of sauce for 2. I'll tell you how we adapted the recipe this time...but likely next time we'll try a slightly different combination of ingredients--or just use 3lbs of apples!
2lbs apples (any variety, we used fuji and pink lady)
1/4 C apple cider (we used Simply Apple Juice from the refrigerator aisle)
1/4 C brown sugar, not packed trying to get something like 1/6 C
1/3 of a Lemon
1 cinnamon stick
1. Peel apples and cut into 3/4 inch chunks
2. Add apples and all other ingredients to a pot making sure to submerge the cinnamon stick in the flood of apples
3. Simmer for 30 minutes over medium heat stirring occasionally. Puree with immersion blender or mash with potato masher to desired consistency. Serve warm or refrigerate.