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Apples, Cinnamon Stewed

A terrific companion for ham or pork, this recipe can be doubled easily and will keep in the refrigerator for about a week.  This recipe comes out of a holiday cookbook and is super easy and pretty tasty.  The original recipe called for Granny Smith apples but we found them to be too tart so we substituted Fuji and like it much better.  We also used apple cider the first time which might have contributed to the tartness.  We orginally served this at Christmas dinner in 2010 and then again on New Years Day 2011.

6 cups peeled, chopped Granny Smith apples (about 2 pounds)
1/2 cup packed brown sugar
1/4 cup apple juice
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt

Combine all ingredients in a large, heavy saucepan.  Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally.  Let stand 5 minutes.  Yield: 2 cups

Serves: 4-8


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