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Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
	Dutch		1	Servings

INGREDIENTS

4	qt	Sweet apple cider or juice
3	qt	Pared and quartered cooking apples; (about 4 lb.)
2	c	Sugar
1	ts	Ground cinnamon
1	ts	Ground ginger
1/2	ts	Ground cloves

INSTRUCTIONS

"Betty Crocker's Cookbook"
Heat cider to boiling in a 5-quart Dutch oven. Boil uncovered until cider
measures 2 quarts, about 1-1/4 hours.
Add apples. Heat to boiling; reduce heat. Simmer uncovered, stirring
frequently, until apples are soft and can be broken apart with spoon, about
1 hour. If you want smooth apple butter, press through sieve or food mill
at this point.
Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer
uncovered, stirring frequently, until no liquid separates from pulp, about
2 hours. Heat to boiling. Immediately pour mixture into hot jars, leaving
1/4" headspace. Wipe rim of jars. Seal and process in boiling water bath 10
minutes. Makes about 3 half-pints butter.
Posted to TNT Recipes Digest, Vol 01, Nr 974 by "Michael G. Sooter"
<msooter@llion.org> on Jan 30, 1998

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