12-14 cooking apples, about 16 c. chopped
2 c. cider
2 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Core and chop apples (do not peel). Combine apples and cider in slow cooking pot. Cover and cook on low for 10-12 hours or until apples are mushy. Puree in food mill or sieve. Return pureed mixture to pot; add sugar, cinnamon, and cloves. Cover and cook on low one hour. Will keep several weeks in the refrigerator. Or, if desired, pour into hot sterilized jars and seal, or pour into freezer container and freeze. Makes about 8 cups.