6 large apples
¼ fresh pineapple
1 cup orange juice
1 ½ tablespoons cinnamon
½ cup raisins
Water, as needed
Cut large apples, leave peel on, core. Mix in Granny Smith, Gala or your favorites.
Cut pineapple into small chunks.
Put large pot on stove. Add orange juice, juice from lemons (and anything you can scrape out of the lemons). Cut up the lemon rinds and add to apple and pineapple mixture. Add raisins and cinnamon.
Simmer, then cook on low heat, covered, until fruit is soft. Stir occasionally. Add water and orange juice if needed during cooking.
Option: Substitute pears for apples and sweet kosher wine for the orange juice.
Make large batches for holiday meal and/or freeze in small containers to have on yogurt or a snack with cottage cheese.
Marcia Caller Jaffe is a regular contributor to the AJT.