Stewed Healing Apples
- 6 Bramley cooking apples (or apples of choice preferably grown organically)
- 1/2 cup water
- 1/2 cup raisins/sultanas (for added sweetness and fibre)
- 2 tsp. cinnamon
Peel and core the apples and chop them into small 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 recovery) and to avoid food deviation due to lack of availability and so maintain compliance.