Recipe Courtesy of: Cilla Kirt
8 -10 apples (I used gala for a less tart or intense taste)
1⁄2-1 cup sugar
4 tablespoons cinnamon (or 4 cinnamon sticks)
4 tablespoons allspice
Quarter your apples (no need to remove peel or seeds).
In a large stock pot add your apples and fill with water--just enough to cover the apples. Add your sugar. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
Boil on high for one hour (uncovered) checking on it frequently. Turn down heat and let simmer for two hours (covered). Take off the heat after two hours of simmering and let cool.
Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this). Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out. Strain againor just leave it. Serve warm.
You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.