3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups) (see note above)
Pinch table salt
1 cup apple cider
1/2 cup dried cranberries
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
3/4 cup pecans , toasted and chopped coarse
Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7 to 9 minutes. Stir in cider and cranberries; cook until liquid has almost evaporated, 6 to 8 minutes. Stir in maple syrup and cook until thickened, 4 to 5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth. Serve with toasted nuts.
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