Cider Apple Sauce
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 8 ingredients
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
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- Boiled cider, 5 qt.
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- sweet apples, pared, quartered and cored, 8 qt.
- Put the fruit in a large preserving kettle and cover with the boiled cider.
- Cook slowly until the apples are clear and tender.
- To prevent burning, place the kettle on an iron tripod or ring.
- It will require from 2 to 3 hours to cook the apples.
- If you find it necessary to stir the sauce, be careful to break the apples as little as possible.
- When tlie sauce is cooked put in sterilized jars.
- In the late spring, when cooking apples have lost much of their flavor and acidity, an appetizing sauce may be made by stewing them with diluted boiled cider, using 1 cupful of cider to 3 cupfuls of water.
- Cider Pear Sauce.
- — Cooking pears may be preserved in boiled cider the same as sweet apples.
- If one prefers the sauce less sour, 1 pt.
- of sugar may be added to each quart of boiled cider.
- CraT} Apple Jelly.
- — Crab apples (Siberian crabs), 4 lb.
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- water, 4 pt.
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- cloves, 6 ;
- ginger, 1 in.
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- sugar, 1 lb., to each pint of strained liquid.
- Halve the crab apples with a silver knife.
- Place them in the water, add the cloves and ginger, simmer until tender, then drain well, but do not squeeze the apples.
- Replace the drained liquid in the pan, add the sugar, boil until the syrup jellies quickly when tested on a cold plate, then pour into small jars or glasses.
- Cover securely with parchment, and store in a cool, dry place.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve
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Colander
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Kettle