Ingredients:

• 12-14 apples (preferably Jonathan or winesap)
• 2 cups apple juice
• sugar
• cinnamon
• allspice
• cloves
• 1/2 cup sauterne (optional)

Preparation: Wash, core, and quarter apples (do not peel). Combine apples and apple juice in lightly oiled crock pot. Cover and cook on low for 10-18 hours or on high for 2-4 hours.

When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to crock pot.

For each pint of sieved cooked fruit, add: 1 cup sugar, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves. Stir well.

Cover and cook on high for 6-8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne (optional) for the last hour of cooking.

Spoon into hot sterilized jars and process according to standard canning methods.

Yield: About 5 half-pint jars.

From the kitchen of: Bonnie de Arteaga