Recipe by: Byranna Clark Grogan
Place in a large pot:
4 medium tart apples, peeled, cored and chopped
1 c. raisins
2/3 c. frozen apple juice concentrate, thawed
1/2 c. dried currants
grated zest and juice of 1 medium orange
2 T. dark molasses
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. EACH salt, ground nutmeg and powdered ginger
OPTIONAL: 1-2 T. brandy
Bring this to a boil, then simmer, uncovered, over medium heat for about 15 minutes, or until the apples are tender and most of the juice has cooked down. Cool thoroughly before using. Can be frozen.
Posted to the Beginner Board at vegsource.com.