Use any apple variety or a combination of them. We enjoyed a mixture of Granny Smith for tartness and Rome for sweetness. Serve with roast pork or chicken, or atop French toast or waffles.
1 cup maple syrup
1/2 cup water
8 cups chopped peeled apple (about 8 medium apples)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
How to Make It
Combine syrup and 1/2 cup water in a Dutch oven; bring to a boil. Add apple, cinnamon, and nutmeg; cover and cook over medium-low heat 25 minutes or until tender. Mash apples with a potato masher. Cook, uncovered, 20 minutes or until most of liquid evaporates. Serve warm or chilled.
This is amazing & after peeling the apples, which is a little tedious, it is amazingly easy. Wow. I did not bother mashing bc it really did not need to be. The apples turned into mash by themselves and the little chunks that were left gave it a nice texture. So good! Everyone who tried it was amazed at the flavor!
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