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Cider Apple Sauce

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. 1 quart sweet cider
  2. Two quarts cider
  3. 3 pint sugar
  4. 1 quart apples
  5. Three pounds apples pared
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Three pounds apples pared, cored and quartered, 1 quart sweet cider, 2-3 pint sugar.
  2. Put the fruit in the kettle with the sugar, cover with the cider, cook until thick and can in either glasses or jars.
  3. — Mrs.
  4. Crow.
  5. Cider Apple Sauce No.
  6. 2.
  7. Grandmother's favorite.
  8. Two quarts cider, boiled down to one quart, 1 quart apples, the largest and best to be had, pared and quartered.
  9. Cook the apples, a few at a time, in the cider until they can be pierced with a straw.
  10. Skim out on a flat dish, draining back into the kettle all extra cider.
  11. Keep cooking in this manner until apples are all cooked.
  12. Place apples in a stone jar, boil the cider down until like thin syrup and pour over the apples.
  13. This keeps well.
  14. — Mrs.
  15. Crow, 1153 49th avenue S.
  16. E.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon
  • Colander
  • Kettle