Apple butter

MAKES 7 CUPS

4 pounds apples, peeled and cored

1-1/2 cups sugar

5 teaspoons ground cinnamon

2 teaspoons ground allspice

1 tablespoon plus 1 teaspoon white vinegar

Place apples in a pot large enough to hold them and cover with water. Bring to a boil over high heat, reduce heat to low and simmer until apples are tender, about 20 minutes.

Drain apples through a clean cotton tea towel or cheesecloth. Press pulp through a fine mesh strainer back into the pot over low heat. Stir in sugar, cinnamon, allspice and vinegar. Cook until mixture has a spreadable consistency. Place in a nonmetallic container and refrigerate for up to 2 weeks.

Nutrition facts per tablespoon: 300 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 78 g carbohydrates, 0 g protein, 3 mg sodium, 6 g fiber

Vicki McGregory, Winfield