2.5 litres (10 cups) Cortland apples, peeled, each cut into 8 wedges (about 8 to 10 apples)
500 ml (2 cups) McIntosh apples, peeled, each cut into 8 wedges (about 2 apples)
1 ml (1/4 tsp) ground cinnamon
In a large non-stick skillet, melt the butter. Add the sugar, mix thoroughly and cook for 1 minute. Add the apples and cinnamon. Cook over high heat, stirring frequently, for about 10 minutes or until the McIntosh apples have stewed, the Cortland apples have soften and the syrup is almost dry. Pour into a bowl and let cool completely.
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