6 cored apples cut up
2 tsp cinnamon


Cover the bottom of the 7 qt Dutch oven with 1 /8 inch water. Add apples and cover. Heat at medium to medium high until pan and apples are hot and steam is trying to escape.

Turn to low and simmer for 15 minutes or until apples are very soft. Remove lid and mash apples with masher. Remove skins from pan. (Apple peels can be removed before or after the cooking, however, cooking with the skins add flavor and nutrients.) Add cinnamon. Chill or serve hot.