Traditional Apple Butter 12 to 16 medium-sized tart cooking apples (about 16 cups chopped)
2 cups cider 2 cups sugar 1 teaspoon ground cinnamon 1/8 to 1/4 teaspoon ground cloves (add 1/8 teaspoon cloves first; taste about halfway through the cooking time to decide if you want to add the other 1/8 teaspoon.) Core and chop the apples. Do not peel them. Combine apples and cider in a 3 quart slow cooker. Cover; cook on low for 9 to 12 hours, or until apples turn mushy and then thicken. Puree apples in a food mill or sieve. Return pureed mixture to slow cooker. Add sugar, cinnamon and cloves; mix well. Cover; cook on low for 1 hour. Note: * This will keep several weeks in the refrigerator. You may also can or freeze it. * This is good on bread or toast. Or use it as a topping over ice cream. Or try it as a filling for apple turnovers. Variation: If you can't find apple cider, you can use applue juice instead. Makes 8 cups. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
