Prep 15 mins
Cook 2 mins
I had my mom bring down the crockpot when she visited me on parent's weekend. It makes cooking even easier, and the whole suite smelled so homey!
- core apples.
- you may peel them if you'd like, i personally like the skins on.
- dice into bite-sizeish pieces.
- add enough water to cover about half the apples (you can always add more, but once it starts cooking it's hard to remove it, so err on the side of too little).
- add cinnamon and cloves.
- cook on high until the apples start to mush down.
- turn to low and let simmer until it seems done.
- don't forget to sample liberally.
I just did something similar at my house today, and came to see if anyone had put up a recipe like it. It's tasty - cloves make everything sweet! - 1/2 bushel Cortlands, quartered and cored (unpeeled) - 6 cinnamon sticks - 2 T whole cloves - enough water for steaming I put a steamer basket in the bottom of a large stock pot, brought it to a boil, and let them simmer for about an hour. Then I pulled out the handy Foley Food Mill and mushed everything through (except for the cinnamon sticks). This took care of removing the skins and whole cloves. Now it's simmering on the stove with the cinnamon sticks, trying to thicken a bit more and reduce the volume. I've already tasted it, and it's fantastic! I bet this would also work well if they were baked, rather than steamed.