Recipe - Cranberry Apple Butter

6 Lbs.; MacIntosh apples,
quartered and cored
One half cup Water
2 cup Cranberries
1 cup Sugar
2 teaspoon Honey

Well, here are some recipes. I just finished parousing my MotherinLaw's
copy of Food & Wine (12/97). Thought to share some that caught my eye.
Radiation treatment are on there way...Haven't lost my hair, yet. :) Shalom
and good eatn'.

In a large castiron casserole, combine the apples and water. Cover and
cook over moderate heat, stirring often, until soft, about 20 min.).

Uncovered and cooked on low heat, stirring occasionally, until thicken
puree, about 45 min. Meanwhile, in a medium saucepan, cook the cranberries
with sugar over low heat, stirring occasionally, until a thick puree forms,
about 15 min.

Pass cranberry puree through a coarse strainer. Then pass the apple puree
through a coarse strainer and return it to casserole.

Cook over moderately low heat, stirring occasionally until very thick,
about 15 min. Add the honey and the cranberry puree and stir until blended.

Transfer the butter to a heatproof bowl and cool completely. Pack into
clean jars and refrigerate for up to 1 month.

Posted to JEWISHFOOD digest V97 #335 by Sara Sutherland msuther@gte.net
on Dec 28, 1997