- 1/2 calvados
- 1,400 ml unsweetened applesauce (fresh)
- 200 gr sugar
- 120 ml orange blossom honey
- 3 gr cinnamon (ground)
Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1 cm headspace. Vacuum seal. Makes 6.5 pint jars. From Gourmet Preserves, Judith Choate.