Toss the apples and pears into a heavy-bottomed Dutch oven, and then pour in the apple cider, brandy, and vinegar. Cover the pot and cook the fruit over medium-high heat until completely soft, and then purée the sauce with an immersion blender.
Adjust the consistency of the sauce with additional apple cider as needed. Serve right away or store up to 1 week in an airtight container in the fridge.
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