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Recipe by: haydee
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See below ingredients and instructions of the recipe
2 lb Baking apples
2 1/2 c Water
About 4 cups sugar
About 3 tbsp vinegar
1/3 c Chopped mint
This recipe keeps well.
RECIPE #1 green food coloring
Wash the apples, cut into pieces, do not core or peel. Add water and
simmer slowly until the mixture becomes a thick pulp. Strain through
jelly bag. Measure juice and allow 2 cups sugar to each 2-1/2 cups
juice. This recipe should produce nearly 5 cups juice. Stir over low
heat until sugar has dissolved, then boil rapidly until setting point
is reached. Stir in the vinegar, mint, and a few drops of green food
coloring. Cool slightly, stir to distribute the mint, then put into
hot sterile jars. Cover, seal, and store.
Excellent when served with roast lamb.
Origin: Marguerite Patten's recipe cards Shared by: Sharon Stevens
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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