[Sca-cooks] cider sauce

[Sue Clemenger]

I was using Brigid's recipe....Uhm, I think, 2 gals. of fresh cider, a
lot of sugar (8 lbs?), and the requisite white wine vinegar, white wine,
and spices (whole cloves, nutmegs, and cinnamon sticks).
I'd like to be able to give it to our king, for war gifts, but am a bit
nervous about putting it in small, decorative bottles (leakage could be
ugly, if things shifted on the trip down).  So I'm going to put it up in
my standard 4-oz. jam jars, and water bath process them for about 15
mins.
The house still smells lovely....
--maire

Stefan li Rous wrote:
>
> Maire said:
> > I've just finished off this huge pot of Cider Sauce, to be bottle
> > and used for largesse/gifties.  Good lord above, but it shur does take
> > *forever* to simmer down that much sauce (I finished with a little over
> > a gallon).
> > The house, I must say, smells *wonderful.*
> So, if you ended up with a gallon, how much cider did you start with. That is
>
> an interesting gift idea. I guess I may have to go look up the messages I saved
>
> on this sauce.