| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves |
1 |
Servings |
INGREDIENTS
|
|
Underripe Granny Smiths, |
|
|
Pippins, green apples; |
|
|
Washed and cut into eighths |
|
|
(do not core or peel) |
| 2 |
c |
Water for each pound of |
|
|
Apples |
INSTRUCTIONS
Place the apples and water in a large stockpot or soup kettle, cover, and
bring to a boil. Reduce heat and simmer 20 minutes or until apples are
tender. Remove from heat and allow to cool slightly. Pour the pulp and
juice through a jelly bag or line a large bowl with dampened cheesecloth,
pour the pulp and juice through, gather the corners of the cheesecloth, and
tie in a knot. Suspend from a cabinet knob or handle and allow to drip
into a bowl overnight. The next day, measure the apple juice and pour into
a large pot. Bring to a boil voer high heat and cook until reduced by half.
Refrigerate and use within 4 days or pour into containers and freeze for up
to 6 months. An easy way to determine reduction is to measure the depth of
the liquid in the pan with a plastic ruler before boiling. Re-measure as
liquid reduces. No need to pour into measuring cup!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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