Serve with ham, lamb, gingerbread, muffins, pancakes. My note: Original directions called for apples to be chopped and cooked with cores and peels. After discarding what looked like a lot of applesauce stuck to the peel and picking bits of seeds out of my teeth, I would suggest cooking the peels and cores separately to get some apple juice. Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil, simmer about 15 min. until apples are tender. Mash. Continue to simmer about 10 min until thick. Press through a sieve or use a blender if you have already separated the peel and cores. Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a cool, dark, dry place. Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12 calories Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 6/93
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 0.6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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