Recipe - Apple And Cranberry Butter

ELAINE RADIS
10 Apples; quartered
leave skin on
12 ounce Cranberries; fresh or frozen
2 One half cup Cider; sweet
4 ounce Concentrated OJ;
do NOT dilute
1 One half teaspoon 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 MMRecipes Digest V3 #190

Date: 07/03/96

From: eboyd@shentel.net