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| 1 lg bag |
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Stamen apples (or winesap) |
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| 4 cup |
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sugar |
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Food grade Cinnamon oil |
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Red food coloring |
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| Fill 6-quart crock-pot with apples that have been cored, peeled and sliced. Cook over night. Blend with mixer till applesauce consistency. Cook on top of stove until thickens then add 4 cups of sugar and drops of cinnamon oil to taste. I also add some red food coloring to remind me of candy apple red.
Place in boiled ball jars and seal with boiled lids… don’t touch till 24 hours to allow all seals to pop. After 24 hours… check and see which lids did not pop (they will clinkle up and down rather than be solid) and use them immediately. This is best served with hot biscuits and lasts in fridge after opening for weeks.
Hint: Get the cinnamon oil from your drugstore... they have to order it. |
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| Servings: 1 |
| Yield: 6 Quarts or 12 Pints |
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| Recipe Source |
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Author: Wanda Ray Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |