3poundscrisp apples, such as Granny Smith or Honeycrisp, peeled, cored and cut in chunks (9 cups)
2Tablespoonswater
3Tablespoonsbrown sugar
1Tablespoonfresh lemon juice
1teaspoonground cinnamon
¼teaspoonground nutmeg
Instructions
Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling.
Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Taste as needed to make sure the apples are not overcooked.
Add sugar, lemon juice and spices, cover and simmer for another 3 to 5 minutes.
Remove from heat and allow to cool, or serve warm or hot.
Notes
Apples: Choose a crisp variety. Braeburn, Pink Lady and Northern Spy are also good options.The apples will cook down and yield 3 1/2 cups.Store covered in the refrigerator for up to 1 week.Freeze in an airtight container for up to 3 months. Defrost in the refrigerator before reheating or serving.