“Natively constructed apple juice.”
- 10 apples, quartered
- 3/4 glass white sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
Place apples in an expansive stockpot and include enough water cover by no less than 2 inches. Blend in sugar, cinnamon, and allspice. Heat to the point of boiling. Bubble, revealed, for 60 minutes. Cover pot, diminish warmth, and stew for 2 hours.
Strain apple blend however a fine work strainer. Dispose of solids. Deplete juice again however a cheesecloth lined sifter. Refrigerate until cool.