Cooking with Hope: Turn recipe favorites into special holiday gifts

Published: Thursday, December 5, 2013 at 16:37 PM.

Peel, core, and cut apples into ½-inch slices. Immediately add slices to ascorbic mixture.

In a large Dutch oven bring 2-quarts of water to a boil. Remove 6 -cups of apple slices from ascorbic mixture, and add to Dutch oven; bring back to a boil. Boil 1-minute. Remove apples from boiling water; keep warm. Repeat this procedure 3 more times with remaining apple slices; keep warm. Discard ascorbic mixture.

In a Dutch oven stir together sugar, ClearJel, raisins (Optional), and cinnamon, gradually stir in 2 ½ cups water and apple cider or apple juice.

Cook over medium high heat stirring constantly, until mixture thickens and boils. Add lemon juice, and boil for 1-minute, stirring constantly. Add apple slices, gently stirring to coat.

Pack hot fruit into lidded jars, cover at once, wipe jars clean and refrigerate. Will keep up to 10 days.

Directions on card:

Pour apple mixture into your favorite pie crust and top with another pie crust, cutting small slits into top crust. Pastry brush with 1-tablespoon milk and sprinkle with 1-teaspoon granulated sugar. Bake in a 350 degree oven for 35 to 45 minutes until golden brown.

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