Ingredients

1 cup apple cider
1 cup sugar
1/4 cup Crisco
2 large eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
vegetable oil for frying

Directions

1. Boil apple cider until it is reduced to 1/4 cup; cool.
2. Beat sugar with Crisco until smooth.
3. Add eggs and mix well, add buttermilk and reduced cider.
4. In a medium bowl, combine flour, baking powder, soda, salt and cinnamon.
5. Add dry ingredients to liquid ingredients – mix til combined.
6. Transfer dough to floured board and work by hand to a 1/2-inch thickness.
7. Cut with doughnut cutter.
8. Add enough oil or shortening to fill a deep pan at least 3 inches; heat oil to 375 degrees F. Use a deep fryer if you prefer.
9. Fry doughnuts until browned and cooked through – less than 5 minutes.
10. Remove to paper towels to drain. Sprinkle with cinnamon sugar while warm.

Ingredients

16 cups thick apple pulp
1 cup vinegar
8 cups sugar
4 tsp. cinnamon

Directions

1. Core and slice apples but do not peel. Add only enough water (or can use  apple juice) to cook apples until soft. Press through the sieve and measure out 16 cups.
2. Combine pulp with vinegar, sugar and cinnamon. Cook until mixture remains in a small mass when a little is cooled, about 1 1/2 hours boiling.
3. During cooking, stir frequently to prevent burning.
4. Transfer to sterile jars and seal with paraffin while hot.