Eat from the jar, or pair with grilled pork chops or potato cakes.
Peel and core apples; cut into big chunks. In a medium-size saucepan, toss apples with lemon juice. Add cider, sugar, and cinnamon; bring to a boil.
Reduce to a simmer and cook until tender, about 15 minutes. Let cool 20 minutes. Discard cinnamon.
Mash to the consistency you prefer.
Stir in brandy.
Cool to room temperature; then cover and refrigerate.