Peel, core and quarter cooking apples, grany smith, pippin, etc,
as many as you want to deal with put in large, heavy lidded pot.
Add just a bit of water to get the juices going and the juice of
one lemon. Cover and stew on very low heat, watch to prevent
burning, add water as needed, just 1/4 cup at a time. When apples
have cooked down, stir to break up, puree if you want it smoother,
add sugar and cinnamon to taste, brown sugar is nice.