"Seems to be the perfect complement to any meat dish"
14 large apples, peeled and quartered 6 sweet peppers, 3 red, 3 green 2 hot peppers, not too large 6 onions
1 1/2 cups brown sugar
1 tablespoon celery seed
112 teaspoon salt
4 whole cloves
1-2 pieces cinnamon bark, broken up 3 cups vinegar 1 cup water

Chop apples, peppers, onions as you would for mincemeat (not too fine). Add other ingredients ... Cook for ten minutes and pour into jars and seal.

We like the Winesap apples since they do not cook to pieces too quickly.

This recipe can be found on page 300 of The Mary Starr Cookbook... order information below.

Ordering Info

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Last modified on 09/05/96