Published Jul 19, 2010 in Dips, Sauces & Toppings, Jams, Jellies & Preserves
This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Half-Hour Apple Butter
In 1 1/2-quart heavy saucepan, combine 2 cups unsweetened applesauce (homemade or jarred), 1/4-1/2 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/8 teaspoon each ginger and clove. Bring to boil; cook 1/2 hour, stirring often. Makes 1 1/4 cups.
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