6 to 7 lbs. cooking apples, unpeeled, cored and quartered
3 c. water
3 1/2 c. sugar
1 tsp. cinnamon
1 stick cinnamon (about 4 inch)
In a 6 to 8 quart heavy kettle, 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 the kettle. Stir in remaining ingredients. Simmer uncovered, stirring frequently, until the consistency is very thick and the color is dark brown, about 8 hours. Freeze in containers or preserve using your favorite method. Yield: 4-6 cups.