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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.
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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.
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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.
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