Cranapple butter

Yield: 1 Servings

Measure Ingredient
1 can (16-oz) jellied cranberry sauce
1 \N Jar (15-oz) unsweetened applesauce
1 tablespoon Butter
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Allspice

From: Cheryl Miller <csmiller@...> Date: Mon, 29 Jul 1996 22:54:43 +0000 In medium saucepan, combine cranberry sauce and applesauce. Cook over medium heat until cranberry sauce melts. Add remaining ingredients and blend well. Pour into 4 clean 8-ounce jars or moisture-proof freezer containers. Cover and screw ids on firmly and let stand until cool. Store in refrierator up to 4 weeks or freeze up to 3 months. Very good on bagels and muffins. Makes 3

½ cups.

EAT-L Digest 29 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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