recipe courtesy of Mimi DelGizzi
4-6 lbs apples (any or a mixed variety), cored, peeled, and chopped roughly
1/2-1 c water
1 pint raspberries
1. Place apple chunks into medium pot with 1/2 cup water.
2. Once apples begin to sweat and get soft and mushy, add raspberries. Cook until desired texture.
3. Serve hot, warm, or chill in refrigerator. Lasts about 2 weeks in refrigerator. Can be frozen for 3 months.