Music to Die For (29 page)

Cook apples slowly in cider until soft (or drain canned apples and cook in cider until flavors blend). Mash cooked apples with a potato masher until chunky. Add sugar and spices, cook on low heat, stirring to keep from sticking, until the mixture has thickened and is the proper consistency to spread on biscuits.

Will keep in the refrigerator several weeks. To can, put hot mixture in hot, sterilized jars, put lids on, process in boiling water bath ten minutes. Can also be frozen.

Recipe makes about four quarts.

Peach Chunky

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12 cups cooked peaches (Approx. a dozen and a half medium, fully ripe peaches, or one #10 can.)

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Scant 2 cups sugar (To taste, and depending on whether fresh or canned peaches are used. Canned peaches take less sugar.)

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½ tsp. ground cinnamon

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¼ tsp. ground cloves

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¼ tsp. nutmeg

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¼ tsp. ground ginger

Wash, scald, and peel fresh peaches. Cook slowly until soft in enough water to prevent sticking. (Or cook canned peaches until soft in enough water/ juice to prevent sticking.) Mash cooked peaches with potato masher until chunky. Add sugar and spices. Cook until thick, stirring to prevent sticking.