Prep 2 hrs
Cook 45 mins
This is a huge recipe as I make it in the fall when apples are at their peak and freeze pushed out flat in locking plastic bags. You can easily scale it down. Very traditional in New England served with pork though goes well with nearly any meal or as a snack. I have even been known to have this for lunch or warm for breakfast. You can also top with a bit of something crunchy for breakfast. The sugar and cinnamon have no amounts given as it needs to be done by personal taste and/or the sweetness of the apple. You want a very firm sweet and tangy eating apple. Macintosh and Macouns are my favorites to use. Granny Smith can also be used but keep clear of any in the "delicious" variety. Thanks to my mom and dad who were/are most excellent "peeler helpers!" At times I have just taken a few apples and made this in the afternoon for dinner. I use the cinnamon though this is not traditional; I use a bit.
- Peel, core and cut apples into chunks. Place them into 2-4 large pots. This will depend on the size of your apples.
- Add just enough water to prevent sticking. I usually use 1/4 cup per pan of apples.
- Cook apples on a medium heat until mushy. Stir to help break the apples up occasionally.
- Once the texture you desire (I never process them) continue to simmer until the juices have nearly evaporated.
- Stir in sugar and cinnamon to taste and add lemon juice. Sugar is added last to prevent scorching/burning. Cool thoroughly if freezing. Servings and cooking time are all estimates due to the nature of the recipe.
- Fill plastic locking bags (I use 1 quart size) and seal. Press flat and freeze. Defrost at room temperature.