Wash, peel, and core apples. Cut apples into four wedges and then cut each wedge into three to four smaller wedges, depending on the size of apples.

Place apples in large stockpot, sprinkling with lemon juice and tossing gently with a large spoon to coat with the lemon juice. Add remaining ingredients and stir well. Place stockpot over medium-high heat and bring mixture to a boil, stirring frequently. Reduce heat to low and cook, covered, and stirring occasionally, for 25-30 minutes, or until apples have completely softened.

Remove from heat and mash apples with a potato masher for chunky-style sauce. For smoother sauce, let apples cool for several minutes and use an immersion blender (or regular countertop blender) to purée apple mixture to desired consistency.

Refrigerate sauce, covered, for up to 3-4 days or freeze in airtight freezer containers for longer storage.