Ingredients
5 Granny Smith apples
5 Macintosh apples
2 Pink Lady apples
2 Gala apples
2 Fuji apples
2 qts water (or to cover)
1/2 cup of light brown sugar (or to taste)
Preparation
Add the water to a 7qt (or larger) stock pot and put it on medium to high heat. Core, peel and quarter all the apples, adding them to the water as you go so that they will not turn brown (I do not use lemon juice to prevent browning). Make sure to remove all of the core and seeds before adding the apples to the water. Boil until soft - 20 minutes or so - and breakup/mash the apples with a fork. Reduce the heat to low/medium and simmer until the water has sufficiently evaporated or boiled off to make the mixture thick. This can take several hours and it cannot be rushed. Mash/stir occasionally (every 30 minutes or so). Add brown sugar to taste and continue to cook until thickened and slightly carmelized - another hour. Taste and add more brown sugar if needed. Can be served warm.
