February 17, 2011 Leave a comment
12-15 apples of various varieties (I tend to get 4 granny smith, 4 gala, and then the rest whatever happens to look good at the instant – recently it was fuji/honey crisp/braeburn)
ground cloves, ginger, allspice, nutmeg
Peel the apples and coarsely chop them (not the cores, because cyanide isn’t your friend). Toss them into the crock pot, add several shakes of cinnamon and a pinch of the other spices.
For those of you who like precision, it should be three parts cinnamon, and one part each of the other spices.
Add about a shot of water (just enough to wash a little of the spices to the bottom), and cook on “low” overnight. DO NOT OPEN THE LID. After the time has elapsed, remove from heat, stir well, and enjoy.