1 kg (2 lb) apples, peeled, cored and diced in 5-mm (1/4-inch) pieces
175 ml (3/4 cup) granulated sugar
125 ml (1/2 cup) apple cider
30 ml (2 tbsp) apple cider vinegar
2 ml (1/2 tsp) cinnamon
Combine all ingredients in a heavy-bottomed saucepan and place over medium-low heat. Cook, uncovered, stirring occasionally, until apples are very tender and have darkened, 60 to 70 minutes. Let cool. Puree using blender or immersion blender. Transfer to a clean container, cover and chill in refrigerator for up to 2 weeks.
Makes about 500 ml (2 cups).
Nutrition information per serving: 90 calories; 25 g carbohydrate; 2 g fibre.
Tip: For best results, use Cortland, Northern Spy or Idared Apples.
Source: Ontario Apple Growers, www.onapples.com