Wash apples. Peel and core in fourths–place apple pieces in large pan with 3/4 cup water. Cook over medium heat, stirring regularly. When apples have cooked down (about 30 minutes), stir in sugar and cinnamon. Cook another five minutes, stirring regularly. Eat warm or cool. Refrigerate or freeze. Makes 2-1/2 to 3 quarts.
|Tested in the kitchen of:||Shirley Jackson|
|Ingredients||1/2 peck Jackson's Orchard Lodi or Paula Red Apples
1 cup Splenda
1/2-1 tsp cinnamon