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Apple Sago Jelly

  • 8 large, tart apples - pared, cored & quartered
  • 4 ounces sago
  • Sugar
  • 4 Tbsp wine
Stew the quartered apples until tender in as little water as possible and then press them through a colander.

While the apples are being prepared and stewed, soak the sago.

Put the sago with the water it was soaked in into the apples and let all stew together for about an hour or until the sago is all dissolved.

Add sugar to taste and wine.

Pour into a mold. When cold, serve proudly with cream.
Submitted by Tess M Jul 24, 2010
15 min 30 min 45 min


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