Serves: 5
Total Calories: 486

14 unpeeled tart apples, quartered
2 cups cider, sweet
2 cups sugar to taste
1 1/2 teaspoons cinnamon, more or less
lemon juice, optional...use if apples are too sweet

Use large Crockpot for this recipe.

Combine all ingredients and cook in high stirring occasionally for the first hour or so covered. Then remove cover and turn down to low and stir occasionally. This is a slow process since you have NOT precooked the apples. It will take 24 to 36 hours. Stir in the skin every hour or so but this is not critical. You can cook this during the night. If the skin on your apples refuses to break down, use a hand held blender and zap it a few times. If you don't have one of these wonderful gadgets, then zap in the food processor.

CANNING: You can process this in a water bath but I usually just keep it in the fridge it never lasts that long.

NOTE: The skin is the substance that makes it thick along with the evaporation of the water. Please try it with the lid of the Crockpot off.


SOURCE: A Jewish Mother's Cookbook Author, Elaine Radis published on disk by ONE COMMAND SOFTWARE, 1995. From: Kappy2@prodigy.Com (Mrs Carol G Kdate: Sat,

Nutritional Facts:

Serves: 5
Total Calories: 486
Calories from Fat: 0

More Recipes from the Cook'n Fix & Forget Cookbook:
Apple Butter
Autumn Vegetables - Corfu Style
BBQ Beans
Baked Apples - Crock-Pot
Barbecued Turkey and Vegetables
Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants
Crock-Pot Minestrone Soup
Garbanzos and Couscous
Hot Mulled Cider
Karen's Infamous Baked Beans
Pam's Crock Pot Apple Butter
Scalloped Potatoes
Sloppy Jane Sandwiches
Slow Cooker Red Beans & Rice
Stewed Prunes
Three Bean Bake