| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 20 | Apples such as Idared or Empire | |
| 1 | c | Apple cider |
| 1 | lg | Cinnamon stick |
| 1/2 | ts | Ground nutmeg |
| 2 | tb | Lemon juice |
| 1 | ts | Ground ginger |
| 1/2 | ts | Ground cardamom |
| 1/4 | ts | Ground mace |
| 1 | pn | Ground cloves |
| 1 | c | Sugar |
| 2 | tb | Fresh lemon juice |
INSTRUCTIONS
Peel, core and quarter the apples. Combine apples, apple cider, cinnamon, nutmeg, and lemon juice in a large, heavy-bottomed saucepan. Place mixture over medium-high heat, and simmer, covered, stirring often with a large wooden spoon to prevent scorching, until the apples are broken down and saucy, about an hour. Heat oven to 200 degrees. Uncover pot, transfer to oven, and cook overnight until very thick and dark. Let stand to cool. Store in an airtight container for up to one month in the refrigerator or up to 6 months in the freezer. Makes about 2 cups. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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