This recipe makes a tart, intensely flavored sauce that goes well with meats like pork chops.

6 pounds Granny Smith apples, peeled, cored, and diced
2 1/2 cups red-wine vinegar
2 cups brown sugar, packed
1 tablespoon minced lemon zest
1 tablespoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon salt

In a saucepan cook apples in vinegar over medium heat until tender. Purée the mixture, strain, and pour into another saucepan. Add remaining ingredients and cook over low heat for 3 hours until very thick. Cool and keep refrigerated in sealed container. Makes about 1 quart.