"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pennsylvania-Dutch Apple Butter Recipe

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This recipe for Pennsylvania-Dutch Apple Butter, by , is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Dentler Laughery
Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 1/2 c. chopped peeled Granny Smith apples, about 2 lbs.
1 1/4 c. apple cider
3/4 c. packed brown sugar
3/4 c.tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. ground ginger

Directions:
Directions:
Combine apples and cider in large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 min. or until tender. Place mixture in a blender and process until smooth.
Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, simmer uncovered about 25 minutes stirring frequently until thick. Cool. Store apple butter (preserves) in refrigerator up to 2 months.

Number Of Servings:
Number Of Servings:
yeilds 3 cups
Preparation Time:
Preparation Time:
40 min. plus cooking time
Personal Notes:
Personal Notes:
This is one recipe that I still make almost every year. I thought I made it for my children....now I know I make it for myself.

 

 

 

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