2 c. honey
1 c. vinegar
2 inches stick cinnamon
6 whole cloves
Apples

Combine honey, vinegar and spices and heat to boiling. Have ready 8 to 10 quartered apples. Cook 2 or 3 cups of apples at a time in the syrup handling them gently so they will not mash. When transparent, lift out and place in jar and continue until all is cooked. Take out spices. Pour remaining syrup over the apples and store until needed.