Instructions

1. Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker.

2. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.

3. Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.

4. Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.