Apple and Cranberry Butter

Title:
Apple and Cranberry Butter

Yield:
1 Servings

Categories:
Jelly/jam,
Fruits




Ingredients:





          -ELAINE RADIS


    10    Apples; quartered


          -leave skin on


    12 oz Cranberries; fresh or frozen


 2 1/2 c  Cider; sweet


     4 oz Concentrated OJ;


          -do NOT dilute


 1 1/2 ts Cinnamon; more or less






 I use my large CROCKPOT. Combine all ingredients and cook in high stirring


 occasionally for the first hour or so; covered. Then remove cover and turn


 down to low and stir occasionally. This is a slow process since you have


 NOT precooked the apples.  Will take 36 or MORE hours. You may have to use


 MORE or LESS of the juices depending on the tartness (or sweetness) of the


 fruit. You can cook during the night but I usually do not. I usually put


 the entire inset in the fridge.


 


 CANNING:  You can process this in a water bath but I usually just keep it


 in the fridge; it never lasts that long.


 


 NOTE:  It is the evaporation of the liquid that thickens and sweetens this


 'butter'. After initial cooking with lid; REMOVE lid of the crockpot during


 the cooking and keep it on LOW!  Stir to break up the skin. You may have to


 use a hand held blender to get it smooth..or ZAP in the Food Processor.


 Posted to MM-Recipes Digest V3 #190


 


 Date: 07/03/96


 


 From: eboyd@shentel.net