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Thursday, August 21, 2008

Cider Applesauce

Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.

1 comment:

  1. Mmmm... reading this recipes stimulate my senses, and I can almost smell this applesauce cooking on the stove.

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