5 lbs cooking apples (Stayman or Red Rome)
1 1/2 cups apple cider
2 1/2 cups sugar
Juice and grated peel of 1 lemon and 1 orange
2 tsp cinnamon
1 tsp allspice
1/4 tsp each cloves and nutmeg
Core and quarter apples, do not peel. Place in crock-pot with apple cider. Cook on high until soft. Press through a food mill. Measure about 6 cups of apples. Return to crock-pot and add juices, sugar and spices. Cover and cook on high until thick and dark, for about 4 hours. Pour at once into hot, sterile jars and seal.