Title: Minted Apple Butter
Categories: Preserve
Yield: 1 Servings

4		Apples, cored, peeled
1/2	c	Water
1	tb	Dry mint (3 tb chopped fresh
1	ts	Ascorbic acid color keeper

Serve with ham, lamb, gingerbread, muffins, pancakes.

My note: Original directions called for apples to be chopped and cooked with cores and peels. After discarding what looked like a lot of applesauce stuck to the peel and picking bits of seeds out of my teeth, I would suggest cooking the peels and cores separately to get some apple juice.

Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil, simmer about 15 min. until apples are tender. Mash. Continue to simmer about 10 min until thick. Press through a sieve or use a blender if you have already separated the peel and cores.

Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a cool, dark, dry place.

Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12 calories

Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 6/93

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