Yield: about 5 cups

Ingredients

6 lbs. apples (Jonagold, Jonathan, Pink Lady recommended)
1½ cups water
6 tbsp. sugar
Pinch of salt
3 cinnamon sticks

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    Peel, core, and roughly chop the apples into large chunks (about 1½-inch pieces).  Add the apple pieces to a Dutch oven with the water, sugar, salt, and cinnamon sticks.  Bring the mixture to a simmer over medium-heat.  Cover the pot and continue to cook at a simmer until the apples begin to break down, about 25 minutes.  Stir occasionally with a wooden spoon, mashing the apples.  Remove the cinnamon sticks.  If desired, transfer to a food processor and puree until a smooth consistency is reached, adding water if necessary to thin it out.  Alternatively, simply mash with the wooden spoon for a coarser texture, adding water as needed.