Photo: Charles Walton; Styling: Mary Lyn Hill
4 pounds cooking apples, peeled and sliced
1/2 cup apple cider vinegar
3 cups sugar
1 cup firmly packed brown sugar
1 teaspoon ground nutmeg
Place sliced apple and vinegar in a 4-quart slow cooker.
Cook, covered, at HIGH 6 hours. Stir in sugars and nutmeg. Reduce setting to LOW; cook, covered, 4 hours. Cool. Store in refrigerator up to 1 week.