In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.