Cider Apple Sauce

• 1 quart cider
• 1/2 cup sugar
• 3 quarts peeled and quartered apples

Boil cider down until you have three-quarters of a quart. Add sugar, then apples. Cook very slowly for about two hours. Do not stir. When apples are very soft turn into a bowl to cool. If desired, add just a little more cider.

Honey of an Apple Pie

• Pastry for 2-crust 9-inch pie
• 4 to 5 medium sized cooking apples
• 3 tablespoons flour
• 1 teaspoon cinnamon (to taste)
• 1/2 cup cider
• 3/4 cup sugar

Line pie plate with pastry; sprinkle with a light dusting of flour. Peel, core and slice apples. Place about one third of the apples in pie shell; sprinkle with a little of the combined flour and cinnamon. Repeat this procedure twice.

Mix cider and sugar together and drizzle over apples. Cover with top crust, fluting edges of pastry together. Bake at 350 degrees 50 minutes or until crust is golden brown. Serve with ice cream if desired.

Note: After baking, top crust may be glazed with combination of about 3 tablespoons of honey combined with 1 tablespoon of cider.

Mulled Cider

• 1 quart apple cider
• 1 tsp. whole allspice
• 1 tsp. whole cloves
• 2 sticks cinnamon
• 6 thin lemon slices, if desired

Combine ingredients, except lemon slices, in a saucepan. Simmer covered for 20 minutes.

Remove spices. Serve hot with lemon slices, if desired. Makes 6 servings.