1

Combine all ingredients in a large dutch oven or pot over medium heat, stir well and cover.

2

Bring to a simmer and then reduce the heat to low. Keep covered and simmer for two hours, stirring occasionally, until apples are completely soft.

3

Remove the pot from the heat and take the lid off. Let cool slightly, for about ten minutes.

4

Using an immersion blender, blend until completely smooth.

5

Continue cooking over low heat once blended for one more hour. This will help it to reduce and thicken further.

6

Let cool and then store in an airtight container in the fridge for two to three weeks, or freeze in batches for longer.

7

Uses: Use in oatmeal, on toast, on top of pancakes, waffles or other breakfast recipes. Use it in a marinade or glaze for meats. As a substitute for applesauce.

8

Substitutions Apples: use different varieties of apples you enjoy. No cloves: omit. Apple peel: you can leave the peel on the apples as they will be puréed and you won’t taste them or feel them in the final product. No immersion blender: transfer to a blender and blend until smooth, or a food processor (you may want to peel the apples if using a food processor).