| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Sauces, Fruits/nuts | 1 | Servings | |
INGREDIENTS
| 5 | lb | Apples, cooking type |
| 1 | Lemon; juice & grated peel | |
| 1 | Orange; juice & grated peel | |
| 2 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1/4 | ts | Cloves |
| 1/4 | ts | Nutmeg |
| 1 1/2 | c | Apple cider |
| 3 | c | Brown sugar |
INSTRUCTIONS
Core and quarter apples, but do not peel. Place in crockpot with apple cider. Cook on high until very soft, about 1 1/2 hours. Put cooked apples in blender or food processor, and puree. Measure, (there should be about 6 cups). For every cup fruit pulp, allow 1/2 cup brown sugar. Return to crock pot. Stir in lemon and orange peel and juice, cinnamon, allspice, cloves and nutmeg. Cover. Cook on high until thick and dark, about 4 hours. At this point you can put it into hot sterilzed glasses and seal, freeze it it batches or refrigerate and use within a couple of weeks. We usually refrigerate since it goes quick around here. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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