Title: Traditional Apple Butter
Categories: Sauce Fruit
Yield: 8 Servings
| 14 | x | Apples, cooking, chopped |
| 2 | c | Cider |
| 2 | c | Sugar |
| 1 | ts | Cinnamon, ground |
| 1/4 | ts | Cloves, ground |
Core and chop apples. (Do not peel.) Combine apples and cider in slow
~cooking pot. Cover and cook on low for 10-12 hours or until apples are
mushy. Puree in food mill or sieve. Return pureed mixture to pot; add
sugar, cinnamon, and cloves. Cover and cook on low one hour. Will keep
several weeks in the refrigerator. Or, if desired, pour into hot
sterilized jars and seal, or pour into freezer containers and freeze. Makes
approx. 8 cups. This is the recipe I use every year and it is wonderful.
CROCKERY COOKERY by Mable Hoffman