Date: 26 Oct 1993 15:41:56 GMT

peel, core and quarter cooking apples, grany smith, pippin, etc, 
as many as you want to deal with put in large, heavy lidded pot
add just a bit of water to get the juices going and mayper the juice of one 
cover and stew on very low heat, watch to prevent burning, add water as needed,
just 1/4 cup at a time
When apples have cooked down, stir to break up, blenderize if you want it 
add sugar and cinnamon to taste,  brown sugar is nice.


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