- 8–10 apples, any variety, cored and chopped
- ½ cup granulated sugar
- 3–4 cinnamon sticks or 4 tablespoons ground cinnamon
- 4 tablespoons alls pice
Pinch each of nutmeg and ground cloves Cut the apples into quarters, leaving skins on. Add to large stockpot and fill with enough water to cover apples. Add spices and stir once. Bring to a boil over high heat and boil for 1 hour. Reduce heat and simmer for 30 minutes. Remove from stove and mash apples into a pulp. Let cool. Strain liquid into a jar and store in refrigerator up to 1 week. Can also be frozen and stored for 1 month.
From Janelle Dangerfield Shank