Ingredients
1
can (12 ounces) frozen (thawed) apple juice concentrate
1/2
cup sweet red wine or apple cider
4
pounds cooking apples, peeled, cored and cut into fourths
3/4
cup packed brown sugar
1
cup apple brandy or apple cider
1
teaspoon ground cinnamon
1
teaspoon ground ginger
1/4
teaspoon ground cloves
Preparation
Heat juice concentrate, wine and apples to boiling in 4-quart Dutch oven; reduce heat to low. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary, to remove all lumps.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on wire rack 1 hour. Store in refrigerator up to 2 months.
