Pennsylvania dutch apple butter

Yield: 4 Servings

Measure Ingredient
Garland (DFYX18A)
2 quarts Cider
3½ pounds Cooking apples
3 cups Sugar
2 teaspoons Ground allspice
2 teaspoons Cloves
1 tablespoon Ground cinnamon
¼ teaspoon Salt

Boil cider for 15 minutes. Add apples, cut into eights. Cook until very tender. Force through a sieve to remove peels and seeds. Return to kettle; add sugar, spices and slat. Simmer very slowly until thick, stirring frequently to prevent burning. Pour into jars or a crock. Source: Woman's Day Encyclopedia of Cookery, 1966 Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 06:56:27 -0500 From: LD Goss <ldgoss@...>

Similar recipes