Recipe of the Week
Apple butter
Courtesy of
Anne Westbrook Dominick

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5 lbs. apples, stems removed and quartered
2 cups cider or cider vinegar
brown sugar
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. nutmeg


Put apples and cider or cider vinegar in pan and cook slowly until apples are soft. Put apples through food mill or sieve. Measure the pulp and add 1/2 to 2/3 cup sugar, depending on taste, for each cup. Add spices and cook over low heat, stirring constantly until the mixture sheets from a spoon or until a small quantity dropped on a plate does not form a liquid rim around the edge. Ladle into hot sterilized jars and seal immediately. Makes about 3 pints.

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