Apple butter is a sweet-savory alternative to a jelly or jam. Layer it on top of your bagel's cream cheese shmear, or go Pennsylvania Dutch and spoon it on top of cottage cheese. You can find a food mill at a kitchen supply store. This recipe appears here with permission of U.S. Apple Association, www.usapple.org.
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- 10 pints apples, peeled and sliced
- 4 cups raw sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground allspice
- 1 quart water
- 1 cup brown sugar
- 1 teaspoon ground cloves
- Combine the apples and water in a large kettle. Bring a boil and simmer, covered, until apples are soft. Pass through a food mill. Combine strained applesauce with remaining ingredients in a clean kettle. Bring to a boil, stirring until sugar is dissolved. Cook gently, uncovered, until mixture becomes quite thick, at least two and one-half hours, stirring often. Pour into hot sterilized jars and seal.
- Serving size: 1 tablespoon
- Nutrition information per serving: calories 42; fat 0g; cholesterol 0mg; sodium 1mg; fiber 1g.
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