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Low Fat Apple Butter
1 c Frozen apple juice (12 oz)
1/2 c Sweet red wine
4 lb Cooking apples
3/4 c Brown sugar - packed
1 c Apple brandy or cider
1 ts Ground cinnamon
1 ts Ground ginger
1/4 ts Ground cloves
Peel and core the apples, then cut into fourths (about 3 quarts)
Heat apple-juice concentrate, wine and apples to boiling in Dutch oven; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary to remove all lumps. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
Immediately pour mixture into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
Makes about 5 half-pints butter (40 servings)
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