Cinnamon Apples

This side dish originated with a recipe for baked apples that sounded like too much work to me. Why core and stuff apples when you can get the same flavors with a bit less fuss? I never peel the apples — it’s too much work and Mom says the peels are good for you. This tasty side dish reminds me of apple pie without the crust. I like to serve it with a casserole of eggs with green chilis for brunch or as a side dish to complement a garlicky pork roast.

3-4 Fuji apples, sliced

1/4 C margarine or butter

1/4 C brown sugar

Juice of half a lemon

Pinch of salt

teaspoon or so of cinnamon

Melt margarine in Dutch oven. Add apples and saute until they begin to soften. Add remaining ingredients, adjusting amounts to taste. When the apples are soft and the liquid has gotten syrupy, the apples are ready.