Minted apple butter
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Minted apple butter
  Apple    Butter    Diabetic    Canadian  
Last updated 6/12/2012 12:56:23 AM. Recipe ID 18566. Report a problem with this recipe.
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      Title: Minted apple butter
 Categories: Preserving, Diabetic, Canadian
      Yield: 1 Servings
 
      4    Apples, cored, peeled
    1/2 c  Water
      1 tb Dry mint (3 tb chopped fresh
      1 ts 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 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g
  carbohydrate, 12 calories
  




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Recipe ID 18566 (Apr 03, 2005)

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