Peel and core the apples and chop them into small evenly sized pieces

.Put all the ingredients in a covered, heavy-bottomed pan and cook for about 15 minutes, stirring regularly

.Cook until soft with rough shapes, no longer identifiable as apple slices. The colour should be a russet brown with the cinnamon effect.

These may be eaten warm, or cold. I suggest making up as many ramekins (sized to hold 1 – 1.5 apple equivalent in each and covered and put in the fridge for easy access.