Yield 3 cups
4 lbs granny smith apples (quartered with skin and core)
1 c apple cider vinegar
2 c water
4 c sugar
2 tsp cinnamon
½ tsp ground cloves
½ tsp allspice
1 lemon (juice and grated rind)
1/8 tsp salt
In a sauce pan add apples, vinegar and water and bring to a boil then simmer for about 20 minutes until apples appear soft. Ladle apples into a chinois or strainer and push thru making a puree into a pan below. Place puree in a pot measuring ½ cup suagr for every cup of apple pulp produced. Stir in sugar to dissolve. Add salt, cinnamon, cloves, lemon juice, garted lemon rind then cook for until it thickens could take about 1-2 hours.