| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Canadian |
Fruits, Low-cal |
1 |
Servings |
INGREDIENTS
| 4 |
|
Apples, cored, peeled |
| 1/2 |
c |
Water |
| 1 |
tb |
Dry mint (3 tb chopped fresh |
| 1 |
ts |
Ascorbic acid color keeper |
INSTRUCTIONS
Serve with ham, lamb, gingerbread, muffins, pancakes.
My note: Original directions called for apples to be chopped and cooked
with cores and peels. After discarding what looked like a lot of applesauce
stuck to the peel and picking bits of seeds out of my teeth, I would
suggest cooking the peels and cores separately to get some apple juice.
Cook apples with water, mint and color keeper (sold with canning supplies)
in a saucepan. Bring to a boil, simmer about 15 min. until apples are
tender. Mash. Continue to simmer about 10 min until thick. Press through a
sieve or use a blender if you have already separated the peel and cores.
Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10
min in boiling water bath. Store in a cool, dark, dry place.
Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12
calories
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier 6/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Your pain touches God’s heart”