Ingredients
12-14 apples Makes 3-4 pints.
22-24 apples to double.
Apples with some tartness work best, like Red Rome, Winesap, etc. 2 cups apple juice or cider (Is enough even with double apples.)
Sugar Cinnamon Allspice Cloves, ground
1. Wash and core apples, but do not peel.
2. Combine apples and juice in large stove-top pot. Cook on low setting, stirring as necessary.
3. When fruit is tender, put through blender, including skins, to applesauce consistency.
4. Measure “applesauce” and return to pot.
5. For each pint (2 c.), add and stir well:
1 scant cup of sugar 1 tsp cinnamon ½ tsp allspice ½ tsp cloves (perhaps a little less, according to taste)
6. Cover and cook on low heat for several hours, stirring often.
7. Last hour or so, remove cover and continue cooking until thickened.
8. Cool down before spooning into jars.
9. Refrigerate for up to 5 weeks. Small jars make a nice gift for friends and family. Original recipe from my friend Dodie Gibson, with some personalization. Patty Wenck