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  Added: Apr 11, 2006  •  Visited (720)  •  Print version Print this recipe (67)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Trappers' Fruit
What You Need:
  • 3 cups (about 12 ounces) coarsely chopped dried apples
  • 1 cup canned pureed pumpkin
  • ½ cup dark brown sugar
  • ¼ cup roasted sunflower seeds
  • ¼ cup seedless raisins
  • ¼ teaspoon coriander seeds
  • 1 teaspoon salt
  • 1 quart water

  • How To Cook:
    1. Combine the dried apples, pumpkin, brown sugar, sunflower seeds, raisins, coriander, salt and water in a heavy 3- to 4-quart casserole and mix well.

    2. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for about 1½ hours, or until the apples are tender.

    3. Check the pan occasionally and, if the fruit seems dry, add more water ¼ cup at a time. Transfer the fruit to a bowl and cool to room temperature before serving.

    NOTE: Trappers' fruit, so called because it was easy for Colorado fur trappers of the mid-19th Century to prepare, is served as an accompaniment to roasted and broiled meats.
     
    Serving Size: about 5 cups
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Fruits » Apple
    Main Ingredient » Vegetables » Pumpkin
    Dish » Desserts

     





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