Pennsylvania Style Apple Puree*

* Pennsylvania Country Apple Butter + in about 1750 ml Put the apples with half the amount of apple cider in saucepan and boil to a sauce in about 30 min. with lid closed.

Cut out the cinnamon stick, fill the hot apple puree into sterilized jars with rubber rings, close tightly and preserve.

Let sit at least one day before using. Keep unsealed or opened jars in the icebox and use the contents within 2 weeks. Offer the apple puree with roast chicken, pork or ham or use it as a spread.

You can easily use double the amount of ingredients, provided that you have a large cooking pot available. The cooking time is then extended by 1 hour.

I N F O! : This thick, dark apple puree resembles our Rhenish apple cabbage and is not as sweet as jam. It is sweetened to your liking with light or possibly dark sugar, or possibly a mixture of both. This apple puree is served with many winter dishes in Pennsylvania Dutch Country when fresh greens are scarce. Apple puree is always made in large batches – apples and apple cider lightly bubbling in a huge copper kettle over an open outdoor fire.

Khb 01/98

Tip: Cinnamon adds a wonderful sweet-spicy note to dishes!

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