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Mimi's Apple Butter

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**Cooks note…use a “mealy” flesh apple such as Staymen’s, Winesap, or McIntosh…the typical red apples at the grocery are usually pretty mealy. Throw in a Pink Lady or a Fuji or even a Granny Smith for a chunkier sauce and flavor texture. The latter apples don’t cook down like the Staymen’s and Winesaps thus leaving some texture to the sauce. Keeping with the mealy fleshed kinds alone will result in a smoother consistency.

12 cups of chopped cooking apples
2 cups of sugar… depends on cook’s palette and sweetness of apples.
2 Tablespoons of Cinnamon
2 teaspoons of ground cloves or 8 whole cloves…again, more if desired.
2 Tablespoons of apple cider vinegar

Instructions:

Add all the ingredients to a large covered pot or Dutch oven. Stir well with a wooden spoon and cover with lid. Cook on low heat for a couple of hours, stirring occasionally.

Remove lid after two hours and “cook down” or until most of the water has evaporated. Stir often and watch carefully for sticking.

Once your apples and spices have filled the house with their delicious aroma, you may “put up” your apple Sauce as you would any jam or jelly, following safety guidelines for canning.

If you plan to devour your apple sauce as we do, it will keep fresh in the refrigerator for a week… that’s if you can use will power that I don’t have! Enjoy!

 

- Recipe courtesy of James T. Farmer

 

 

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