6
HARVEST APPLE BUTTER
a
~
b
QQQQQQQQQQ s QQQQQQQQQQ
3 lbs. cooking apples, cut
into fourths
3
⁄
4
cup apple cider
1
⁄
2
cup vinegar
2 cups sugar
2 teaspoons cinnamon
1
⁄
2
teaspoon cloves
1
1
⁄
2
teaspoon allspice
Place apples, cider, and vinegar in large
saucepan or Dutch oven. Cook over medium heat
about 15 minutes, or until very soft, stirring
occasionally.
Assemble Fruit/Vegetable Strainer and attach to
mixer. Turn to Speed 4 and strain cooked apples
into mixer bowl placed under strainer. Return
apples to pan. Add sugar and spices; mix well.
Cook over low heat until sugar is dissolved,
stirring constantly. Cook 15 to 20 minutes longer,
or until thick, stirring frequently. Ladle into hot,
sterilized
1
⁄
2
-pint jars. Process 10 minutes in
boiling water bath. Remove jars from water. Cool;
check seals.
Yield: About 5 cups (2 teaspoons per serving).
Per serving: About 21 cal, 0 g pro, 5 g carb,
0 g fat, 0 mg chol, 0 mg sod.
Summary of Contents for FVSFGA
Page 7: ......
