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Use two cups of blanched whole almonds. If only unblanched almonds are available, blanch them this way: Place the almonds in a saucepan and cover with water. Bring to boiling, then drain. The skins should slip off easily when you press each almond between your thumb and forefinger. Dry on paper towels. Spread the dry almonds in a shallow baking pan and toast in a 300 degree oven for about 20 minutes or until golden. Cool for 5 minutes before processing or blending. To process: Place the steel blade in your food processor or blender. Add the nuts. Cover and process or blend until a butter forms, stopping occasionally to scrape the sides of the bowl or blender a few times. Keep processing for three to five minutes or until all of the mixture is evenly blended. Process about two minutes more or until the butter is the desired smoothness.Store in a covered container in your refrigerator for up to two weeks. Bring to room temperature for easier spreading. Makes about 1 1/4 cups.

4 c Unsweetened apple sauce

1 ts Ginger

1 ts Cinnamon

1 ts Cloves

1 ts Mustard

1 ts Onion flavoring

2 ts Salt

2 c Vinegar

1 ts Pepper

Combine all ingredients. Simmer slowly until thick. Mrs. A.J. Jennings, Leander, TX.

4 c Apple sauce

2/3 Lemon

2 c Sugar

1/2 Bottle fruit pectin

Pare and slice apples. Add just enough water to prevent sticking. Cover and cook until apples are soft. Add grated rind and juice of lemon, and sugar. Heat to boiling, stirring constantly. Boil hard 1 minute. Remove from fire. Add fruit pectin. Stir 1 minute. Skim. The Household Searchlight

4 Granny Smith apples, peeled,

-cored and coarsely chopped 4 Fresh red chilies (or

-hydrated dried chilies), -diced 1/2 c Brown sugar

1/3 c Cider vinegar

8 Cloves garlic, minced

1 c Water

1 tb Chopped fresh marjoram

1/2 c Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Stir in marjoram and add pine nuts. Allow to cool, then refrigerate. Use within a few days. Makes about two cups. The San Mateo Times. 6/26/90 Posted by Stephen Ceideburg July 27 1990.

APPLE-GRAPE SWEETENER: 12 oz Can frozen apple juice

Concentrate, defrosted 12 oz Can frozen grape juice

Concentrate, defrosted PINEAPPLE SWEETENER: 12 oz Can frozen pineapple juice

Concentrate, defrosted 1. For the apple-grape sweetener: In a large saucepan, combine the apple

and grape juice concentrates. Bring to a boil, reduce the heat slightly and cook at a low boil 15 to 20 minutes. Measure; you should have about 2 cups. Transfer to a jar and cool. Cover and refrigerate. 2. For the pineapple sweetener: Pour the pineapple juice concentrate into

a medium saucepan. Bring to a boil; reduce the heat slightly, and cook at a low boil 15 to 20 minutes. Measure; you should have about 1 cup. Transfer to a jar and cool. Cover and refrigerate. 3. The sweeteners will have a 2-week shelf life in refrigeration.

1 lb Dried apricots

10 lg Garlic cloves

– peeled & coarsely chopped 1 1×3″ piece of fresh ginger

– peeled & coarsely chopped 1 1/4 c Red wine vinegar

2 c Sugar

1/4 ts Salt

1/8 ts Cayenne pepper

– (or MORE if desired) 3/4 c Golden raisins

1/2 c Currants

Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour. Put the garlic, and ginger into the container of an electric blender or a food processor along with 1/4 cup of the vinegar. Blend until smooth. Empty the apricots and their soaking liquid into a heavy stainless-steel or porcelain-lined pot. Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 minutes. Do not let the chutney catch at the bottom of the pot. Lower heat if necessary. Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look. (It will thicken slightly as it cools.) Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars.

3 c Dried apricots

3/4 c Sliced, candied ginger

1/2 c Orange juice

1/4 c Lemon juice

5 c Cold water

2 ts Grated orange rind

1 ts Grated lemon rind

2 1/4 c Sugar

1/2 c Chopped nuts

Wash apricots. Add water, ginger, orange and lemon juice, grated rind, and sugar. Stir until well mixed. Simmer slowly, stirring frequently, until thick and clear. Add nuts and cook 5 minutes. The Household Searchlight

2 c (480 mL) dried apricots

1 1/2 c (360 mL) crushed pineapple,

-unsweetened (if using -canned, Drain) 1 Orange, peeled, seeded and

-chopped Juice of 1/2 lemon 3 1/2 c (840 mL) sugar

Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 – 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4″ (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett