Core and chop apples. (Do not peel.) Combine apples and cider in slow ~cooking
pot. Cover and cook on low for 10-12 hours or until apples are mushy. Puree in
food mill or sieve. Return pureed mixture to pot; add sugar, cinnamon, and
cloves. Cover and cook on low one hour. Will keep several weeks in the
refrigerator. Or, if desired, pour into hot sterilized jars and seal, or pour
into freezer containers and freeze. Makes approx. 8 cups. This is the recipe I
use every year and it is wonderful. CROCKERY COOKERY by Mable Hoffman Submitted
By LAWRENCE KELLIE On 11-12-94
