Pennsylvania dutch apple butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Garland (DFYX18A) | ||
| 2 | quarts | Cider |
| 3½ | pounds | Cooking apples |
| 3 | cups | Sugar |
| 2 | teaspoons | Ground allspice |
| 2 | teaspoons | Cloves |
| 1 | tablespoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
Directions
Boil cider for 15 minutes. Add apples, cut into eights. Cook until very tender. Force through a sieve to remove peels and seeds. Return to kettle; add sugar, spices and slat. Simmer very slowly until thick, stirring frequently to prevent burning. Pour into jars or a crock. Source: Woman's Day Encyclopedia of Cookery, 1966 Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 06:56:27 -0500 From: LD Goss <ldgoss@...>
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