Categories: Preserve 
      Yield: 1 servings 
  
      4    Apples, cored, peeled               1 tb Dry mint (3 tb chopped fresh 
    1/2 c  Water                               1 ts Ascorbic acid color keeper 
  
  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