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Boiled Cider Apple Sauce

Pare, quarter, and core enough apples to make four quarts; throw the quartered apples into cold water as each is prepared. When all are ready, drain, add two quarts of boiled cider, cover, and let boil until the apples are tender.

The time is not long but varies with the variety of apples used. Do not uncover, as while covered the apples remain at the top of the dish, and burning is avoided. Store in cans as in all canning. Sweet cider may be used in place of boiled cider.

Boiled Cider Apple Sauce (Sweet Apples) Prepare sweet apples as above. Cook in the cider until the pieces of apple are tender and look clear. It will take two or three hours to cook sweet apples tender. Let the saucepan stand on an asbestos mat while cooking. Store in cans in the usual manner.