|12 whole granny smith apples • peeled|
|1 cup brown or white sugar|
|1 tsp cinnanmon • ground|
|1/4 tsp nutmeg • ground|
|1 cup apple cider vinegar • to cover in stockpot|
|1/2 tsp kosher salt|
Cut the apples into quarters and de-seed. Cut each quarter into thirds and in a large saucepan combine with the sugar, vinegar and spices.
Cover and simmer until the apples are soft. Pass through a medium china cap or sieve and return to the heat. On a low simmer cook the mixture until it is the thickness of pudding. Remove, chill quickly and jar.