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.