Ingredients
6 to 7 pounds tart apples, unpeeled and quartered3 cups water3-1/2 cups sugar1 teaspoon ground cinnamon1 cinnamon stick (3 inches)
Preparation
In a Dutch oven or large stockpot, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press cooked apples through a colander or food mill. Discard peels.
Return pureed apples to Dutch oven. Stir in sugar, cinnamon and cinnamon stick. Simmer, uncovered, stirring frequently, until the consistency is very thick and the color is dark brown, about 8 hours. Freeze in containers.
