unclejoe
Almost Self-Reliant
I'm having my first go at making apple butter. The recipe calls for cinnamon, allspice, clove, and nutmeg. Even with this horrible cold I have, the clove is overwhelming. A lot of you folks have waaaaay more experience at this kind of thing than I do. Does anyone know if there is a way to subdue the clove other than doubling or tripling the batch? Thanks.
Joe
Joe