Peel and dice the apples into ½" chunks

Cut into smaller pieces if you are using as a filling for cakes since the large chunks will be difficult to cut through a slice of cake

Combine the first measure of apple juice with the first measure of sugar and cinnamon in a large heavy bottom sauce pot and bring to a boil over high heat

Meanwhile combine the second measure of apple juice with the cornstarch and second measure of sugar and whisk smooth

Once the mixture in the pot comes to a boil add the cornstarch mixture and bring back to a boil

As soon as it boils again add the apples and stir to combine and coat well.

Lower the heat to a simmer and cook for 15 minutes to half hour depending on how firm or soft you want your apples to be and how large your chunks of apples are, the smaller the chunk the faster it will cook etc

Transfer to a clean container or puree the entire mixture for a more preserve like consistency

Store the compote for up to 2 weeks in the refrigerator