Yield: Makes 3-4 quarts
- 1/2 peck, or 6 pounds of Grade B apples, washed and quartered
- 2 cups, or less, apple cider
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Rind and juice from 1 lemon
- Wash apples and quarter them (coring and peeling is unnecessary), and cook until soft, adding enough cider to get them started without scorching.
- When the apples are soft, sieve them, add sugar, and season with remaining ingredients to taste.
- Simmer in a heavy pan over very low heat, uncovered, until desired thickness is reached. Stir often to avoid burning.
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