Cider Apple Sauce
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Canada
Known as a Canadian recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 2 ingredients
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
Chef Wood
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- Reduce 4 quarts cider to 2 by boiling.
- Add enough pared, cored, and quartered apples to fill a good-sized kettle.
- Cook slowly for 4 hours.
- Pour into jars and seal or keep in stone jars.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Kettle