Apple butter from brigitte sealing

Yield: 1 Servings

Measure Ingredient
6 Apples (or 8 if small)
1 tablespoon Cinnamon
¼ cup +2 TB conc. frozen apple juice
1 cup Water
⅛ teaspoon Ground cloves
¼ cup Water
1 tablespoon Cornstarch

1. Peel, core, and thinly slice apples. Put them in a saucepan with ¼ cup of the

water and ¼ cup of the apple juice. Bring to a boil, then reduce heat and simmer

uncovered for 1 hour. Mix cornstarch with the 2 tb of apple juice. Stir into the mix,

and stir until it thickens. 2. Put all ingredients in a blender and puree until smooth. Refrigerate. Makes about 4 cups.

Formatted for MC by Sharon Klinger, tmvm93b@...

Posted to EAT-L Digest 22 November 96 Date: Sat, 23 Nov 1996 22:03:32 -0500 From: Martha Sheppard <marthahs@...>

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