Elise Bauer

to 4 lbs of apples (about 7 to 10 apples, depending on the size), peeled, cored, and quartered* (use apples varieties that are good for cooking such as Granny Smith, Pippin, Gravenstein, Mcintosh, Fuji, Jonathan, Jonagold, or Golden Delicious)

strips of lemon peel (use a vegetable peeler to strip 4 lengths, zest only, not the pith)

lemon juice or apple cider vinegar (more or less to taste)

ground cinnamon

Up to 1/2 cup of white sugar (can sub half of the white sugar with brown sugar)

water

salt