Apple and Cranberry Butter
Categories: Jelly/jam | Fruits
Serves: 1 Servings
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
Instructions:
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.