If anyone knows what to do with apples, it’s Wendy Warren, who I’ve known all my life and is famous for the delicious dishes she brings to potlucks at Old Mission Peninsula United Methodist Church. Seriously, if you need a reason to join our church – other than it’s awesome – the potlucks are amazing.
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Also check out Wendy’s Between the Bays fruit stands – the “Purple Stand” catercorner from the Peninsula Fire Department #2 (on Center Road, before you get to the East Bay Boat Launch as you’re coming out of town), and the stand by her house on Island View Road.
Depending on the season and availability, you’ll find fresh, locally grown fruits and vegetables, local honey, farm fresh eggs, maple syrup, and Wendy’s home-made pies, breads, jams and jellies. Also check out her Facebook page to see what’s cookin’ this week!
This recipe is from the Ogdensburg Community Cookbook, circa 1982.
WENDY WARREN’S APPLE BUTTER
- 16 c. unsweetened applesauce
- 1. c. vinegar
- 4 c. sugar
- 4 c. brown sugar
- 4 tsp. cinnamon
- 1 tsp. cloves
Mix all ingredients and pour into a shallow roaster or baking pan. Bake in oven at 250 degrees for 6 to 8 hours, stirring occasionally, until it gets thick and is reduced to approximately half the original amount. This may then be processed and sealed or stored in the freezer. Yield is 8 to 10 cups.
“I make this as I make my own applesauce in the fall, and use my homemade as the applesauce base called for above,” says Wendy.