Mansanada is a Sephardic [North African, Spanish] Jewish spiced apple appetizer often served at Rosh Hashanah.
4 Cups water*
¼ Cup granulated sugar*
Juice of 1 lemon
6 Cups (6 medium/2 pounds) tart apples, peeled, cored, and cut into wedges
¼ teaspoon ground cinnamon
1/4 teaspoon ground cloves or 1/4 teaspoon ground cardamom
a pinch of grated nutmeg
In a large pot, bring the water, sugar, and lemon juice to a simmer over medium heat on the stove. Add the apples and cook until tender but not mushy (about 7 minutes). Remove the apples. Boil the cooking liquid until syrupy, then pour over the apples.
* For Wine and Honey Apples, substitute 2 Cups late-harvest white wine and 2 Cups apple cider or apple juice for the water, and substitute 1 cup honey or brown sugar for the granulated sugar.