| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Canning |
6 |
Pints |
INGREDIENTS
| 4 |
lb |
Cooking apples such as |
|
|
Winesap/ Jonathan |
|
|
Or Golden |
|
|
Quartered and cored |
| 1 |
c |
Apple cider |
| 1 |
c |
Cider vinegar |
| 4 |
ts |
Finely shredded orange peel |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Allspice |
| 2 1/2 |
c |
Packed brown sugar |
INSTRUCTIONS
In a 4-quart Dutch oven combine apples, cider and vinegar. Simmer, covered,
about 20 minutes or until apples are very tender. Drain well. Process apple
mixture, about 1/4 at a time, in a food processor until smooth.
In a Dutch oven combine processed apple mixture, orange peel, orange juice.
cinnamon, nutmeg, allspice and brown sugar. Simmer, uncovered, over low
heat about one hour or until very thick, stirring often.
Pour into clean freezer containers or sterile jars. Seal, label and store
in refrigerator or freezer. Endorsed By and Winner of Better Homes &
Gardens August, 1992 Recipe Contest
Posted to MM-Recipes Digest V4 #149 by "John Weber" <hdbrer@ibm.net> on May
29, 97
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