The recipe as originally given to me:
Â 8-10 lbs of apples. Â Linda uses Macs. we prefer N.Y. State Cortlands
1lb. Â brown sugar
2 tbs cinnamon (approx)
peel, etc then run through food processor until coarsely chopped. Melt a little butter in large sauce pan, add apples cinnamon and brown sugar. Â Cook over medium heat at least 20-30 minutes.
What I’m doing today:
Put a half dozen cinnamon sticks at the bottom of a crockpot
AddÂ a mix of apples peeled, cored, quartered; Â ~8lbs after quartering and sampling
Slice up one stick of butter and scatter throughout
Mix 8 oz of dk brown sugar w/2 heaping tablespoons of cinnamon – I used one each Ceylon (sweet, recommended for apple dishes) and Vietnamese (a very strong sharp taste, reminiscent of the cinnamon oil we used to use on toothpicks) and mix it.
Cook for hours
Note:Â The apples didn’t all fit, so cooked down some, and then added the rest.Â Sprinkled some more cinnamon on top as a result, and stirred now and then.Â Also sprinkled on a spice blend with allspice, clove, ginger, nutmeg
Since cortlands and macs weren’t available, the apples were a mix of sweet and tart – could have cut the sugar back a bit more, also I think a half stick of butter would have sufficed.Â Â Â This didn’t quite fill 4 mason jars; last time we filled all 4, w/a bit extra, and I think we’d bought a 10 lb bag