Stewed Apples

3 pounds of Jonathan or Granny Smith apples
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon powdered cloves

Directions:
Peel apples (or wash them well and leave unpeeled.) Cut into quarters and place in a large (6 quart or more) saucepan. Add enough water to measure 1-1/2 inches in the saucepan; sprinkle salt over top. Cover and bring to a boil. Reduce heat. Add sugar and spices. Cook over low heat until apples are soft, but not mushy.

Notes:
This is a nice side dish for pork chops or ham. Adjust the sugar and spices to suit the apples and your taste buds.