As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

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CATEGORY	CUISINE	TAG	YIELD
Fruits		Jelly/jam, Fruits	1	Servings

INGREDIENTS

		-ELAINE RADIS
10		Apples; quartered leave skin on
12	oz	Cranberries; fresh or frozen
2 1/2	c	Cider; sweet
4	oz	Concentrated OJ; do NOT dilute
1 1/2	ts	Cinnamon; more or less

INSTRUCTIONS

I use my large CROCKPOT. Combine all ingredients and cook in high stirring
occasionally for the first hour or so; covered. Then remove cover and turn
down to low and stir occasionally. This is a slow process since you have
NOT precooked the apples.  Will take 36 or MORE hours. You may have to use
MORE or LESS of the juices depending on the tartness (or sweetness) of the
fruit. You can cook during the night but I usually do not. I usually put
the entire inset in the fridge.
CANNING:  You can process this in a water bath but I usually just keep it
in the fridge; it never lasts that long.
NOTE:  It is the evaporation of the liquid that thickens and sweetens this
'butter'. After initial cooking with lid; REMOVE lid of the crockpot during
the cooking and keep it on LOW!  Stir to break up the skin. You may have to
use a hand held blender to get it smooth..or ZAP in the Food Processor.
Posted to MM-Recipes Digest V3 #190
Date: 07/03/96
From: [email protected]

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