Recipe - Minted Apple Butter

4 Apples, cored, peeled
One half cup Water
1 tablespoon Dry mint (3 tablespoon chopped fresh
1 teaspoon Ascorbic acid color keeper

Serve with ham, lamb, gingerbread, muffins, pancakes.

My note: Original directions called for apples to be chopped and cooked
with cores and peels. After discarding what looked like a lot of applesauce
stuck to the peel and picking bits of seeds out of my teeth, I would
suggest cooking the peels and cores separately to get some apple juice.

Cook apples with water, mint and color keeper (sold with canning supplies)
in a saucepan. Bring to a boil, simmer about 15 min. until apples are
tender. Mash. Continue to simmer about 10 min until thick. Press through a
sieve or use a blender if you have already separated the peel and cores.

Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10
min in boiling water bath. Store in a cool, dark, dry place.

Makes about 12/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12
calories

Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini