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1
Preheat the oven to 325F.
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2
Chop the apples into eighths (no need to peel or core them) and put them in a pot with the cider.
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3
Cook over medium-low heat, stirring occasionally, for about 30 minutes, or until the apples are really soft.
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4
Strain through a sieve into a bowl, pressing on and then discarding the solids.
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5
Add 1/2 cup sugar per 1 cup of apple glop.
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6
Stir in the cinnamon, cloves, and allspice.
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7
Put the mixture into baking pans and bake until done.
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8
You can stir it occasionally, but if you forget it will still be fine.
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9
How many pans you use isnt important.
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10
The more apple in each pan, the longer it will take is all.
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11
When is it done?
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12
When its the texture you like.
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13
We usually take a couple hours.
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14
And if you overcook it, as long as it isnt burned, just add some boiling water to get to the consistency you like.
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15
This is a very forgiving recipe.
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16
Then you can either can it properly (see a general cookbook) or put it in containers and keep it in the refrigerator for up to 1 month.
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17
(Or share it with people you like.)
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18
We like it not only on our morning toast, but on our morning oatmeal as well.
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19
And its a delightful addition to a plain bread pudding.
