Makes about 2 quarts
1 tsp. apple cider vinegar (I think it is OK to use it; you're not going to eat it)
1 gallon water
8 large McIntosh apples
4 medium Granny Smith apples
2-4 Tbsp sugar
1/4 teaspoon cinnamon (optional)
Mix the vinegar and water in a large mixing bowl. Peel the apples and put them into the vinegar water as soon as they are peeled. Cut the apples in half and remove core and put back into the vinegar water. When finished coring, remove the apples with a slotted spoon and cut into 1-2 inch chunks. Place in a 5-6 quart slow cooker with 2 Tbsp sugar. Cover the cooker and cook for 6 hours on low (3 hours on high) until the apples are tender.
Stir the apples with a large spoon, they will immediately form a chunky sauce. Add the cinnamon and as much of the remaining sugar as you like. Serve warm or chilled. Store, tightly closed, in the refrigerator for up to 5 days (to minimize the Tyramine, I would eat within 3 days).