1 lb. tart apples, quartered
1/4 cup water
1/4 cup apple cider
Brown sugar as needed
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
grated rind and juice of 1/2 lemon
This is Martha Stewarts recipe - reduced to make 1 1/2 pints.
Cook apples in the liquid till soft, then pass it through a food mill. Add 4 tablespoons brown vegan sugar for each cup of puree. Add the spices, rind and lemon juice. Cook over very low heat until thick and dark brown. It may take 3-4 hours. If not to be used within a week or two, pour into hot sterilized jars and seal tightly. (the original recipe was quadrupuled to make 5 pints).