After chopping and peeling the apples, put them in water in a heavy-bottomed pan.
Cover the pan and let the apples cook on low flame until they release their juices.
After removing the lid, boil the excess liquid until it evaporates, stirring now and then to prevent sticking.
The softened apples should be mashed until they form a pulpy, silky consistency.
Mix in sugar and cinnamon, cooking for a few minutes to blend the flavours.
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