8 c. applesauce
1/2 c. red cinnamon candies
Oil of cinnamon
5 c. sugar
1/3 c. vinegar

Combine all ingredients, except oil of cinnamon in Teflon coated Dutch oven. Let come to a boil, stirring constantly. Reduce heat to a slow boil. Cover with lid but stir often to keep from sticking. Cook 45-60 minutes until mixture thickens. Remove from heat and add 2 or 3 drops of cinnamon oil. Put in hot jars. Process in hot bath for 10 minutes. Remove and let cool. Makes 5 or 6 pints of pretty red apple butter.