12 to 14 apples (preferable Jonathan or Winesap)
2 c. apple juice
Sugar
Cinnamon
Allspice
Cloves
1/2 c. sauterne (optional)

Wash, core and quarter apples (no need to peel). Combine apples and apple juice in lightly oiled crock-pot. Cover and cook on low setting for 10 to 18 hours or high setting for 2 to 4 hours. When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to crock-pot. For each pint of sieved cooked fruit, add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves; stir well. Cover and cook on high setting for 6 to 8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne for the last hour of cooking. Spoon into hot sterilized jars and process in boiling water bath; seal. Makes about 5 (1/2 pint) jars.