• 2  pounds dried apples, peeled, cored and sliced
•  1/3 gallon water
• 2/3 gallon boiled cider, boiled down from 2 gallons fresh cider (2 cups sugar may be used in place of cider)

1. Soak apples overnight in water.
2. In the morning add the boiled-down cider to the soaked (approximately 2 cups) apples.
3. Cover tightly and simmer for 3 1/2 hours; add sugar if desired,
4. Do not stir, for the apple slices should remain whole and float in the rich dark syrup.
5. Put in sterilized jars.

2 cups sugar may be used in place of the boiled-down cider