Title: Apple butter from brigitte sealing
 Categories: Sauces
      Yield: 1 Servings
 
      6    Apples (or 8 if small)
      1 tb Cinnamon
    1/4 c  +2 TB conc. frozen apple
           -juice
      1 c  Water
    1/8 ts Ground cloves
    1/4 c  Water
      1 tb Cornstarch
 
  1. Peel, core, and thinly slice apples. Put them in a  saucepan with
  1/4 cup of the
  
  water and 1/4 cup of the  apple juice. Bring to a boil, then reduce
  heat and simmer
  
  uncovered for 1 hour. Mix cornstarch with the 2  tb of apple juice.
  Stir into the mix,
  
  and stir until it  thickens. 2. Put all ingredients in a blender and
  puree until  smooth. Refrigerate. Makes about 4
  
  cups.
  
  Formatted for MC by Sharon Klinger, tmvm93b@prodigy.com