INGREDIENTS

INSTRUCTIONS

Fast boil the cider until reduced by half.  Peel, core and slice HALF
of each sort of apple; add them to the pan, pushing them well down
into the liquid. Half-cover the pan and simmer gently until the fruit
is soft.  Add the remaining apples, prepared in the same way, together
with the  juice and zest of the citrus fruits. Half-cover the pan and
continue  simmering until all the fruit is well reduced, pulpy and
tender. Stir  occasionally and crush the fruit down into the pan with a
potato  masher as it cooks. Measure the pulp and process it to a puree
if it  is at all lumpy. Add sugar at the rate of 10 oz for every pint
of  apple pulp, and stir in about 1 teaspoon ground allspice.  Simmer,
stirring frequently, until most of the moisture has been  driven off.
The readiness of a fruit butter is judged by its  consistency, not by
set or temperature. It is ready when it is nearly  dry - a spoon drawn
across the mixture should leave its own  impression. Pot in small,
clean, warm jars and store in a very cold  larder or fridge. Once jar
is opened, the contents should be eaten up  within 3 or 4 days. Makes
enough to fill 4 or 5 small jars.  Source: Philippa Davenport in
"Country Living" (British), March 1989.  Typed for you by Karen
Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 497
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 54mg
Potassium: 1419.1mg
Carbohydrates: 86.7g
Fiber: 11.2g
Sugar: 61.8g
Protein: 2g