Ingredients

4 pounds apples

　　2 cups apple cider or juice

　　Sugar (white, brown, or a combination)

　　2 teaspoons cinnamon

　　1 teaspoon ground cloves

　　1/2 teaspoon allspice

　　

Step 1

Preheat the oven to 325°F. Chop the apples into eighths (no need to peel or core them) and put them in a pot with the cider. Cook over medium-low heat, stirring occasionally, for about 30 minutes, or until the apples are really soft.

　　

Step 2

Strain through a sieve into a bowl, pressing on and then discarding the solids. Add 1/2 cup sugar per 1 cup of apple glop. Stir in the cinnamon, cloves, and allspice.

　　

Step 3

Put the mixture into baking pans and bake until done. You can stir it occasionally, but if you forget it will still be fine. How many pans you use isn’t important. The more apple in each pan, the longer it will take is all. When is it done? When it’s the texture you like. We usually take a couple hours. And if you overcook it, as long as it isn’t burned, just add some boiling water to get to the consistency you like. This is a very forgiving recipe. Then you can either can it properly (see a general cookbook) or put it in containers and keep it in the refrigerator for up to 1 month. (Or share it with people you like.) We like it not only on our morning toast, but on our morning oatmeal as well. And it’s a delightful addition to a plain bread pudding.

　　How to Repair Food, Third Edition