Apple Butter Ii Food

HOMEMADE APPLE BUTTER

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

CHEF JOHN'S APPLE BUTTER

Steps:

• Place apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
• Cover and cook on High until apples are starting to soften and release liquid, 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, 5 to 6 hours. Stir occasionally.
• Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer if desired. Seal in a glass container and refrigerate until cool.

APPLE BUTTER BREAD

Steps:

• In a mixing bowl, combine the apple butter, cinnamon and cloves.
• Whisk in the water, then oil, then brown sugar, then the eggs (not all together). Mix until smooth.
• Sift together (important so you don't get white lumps in your dark bread), flour, baking soda and salt. Then combine with the apple butter mixture and mix until smooth.
• Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans.
• Bake at 350F for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves.
• Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.

APPLE BUTTER - BUTTER

Steps:

• Let butter come to room temperature.
• Cream together butter and apple butter.
• Place in a container, cover and place in refrigerator until set. You may want to put it in the freezer 30 minutes before serving to get it good and solid if putting it out for guests on a platter.

APPLE BUTTER

Steps:

• Peel and core the apples, then cut them into 1 inch chunks. (Don't worry about making them perfectly sized).
• Place the apples in a large, nonreactive saucepan and pour the cider over them.
• Cover the pot and cook for about 30 minutes over low heat or until the apples are soft.
• Cool the mixture until it is only warm to the touch.
• Divide it into two batches and puree each in the bowl of a food processor or blender. (At this point, you will have an unsweetened applesauce, which makes excellent baby food).
• Pour all of the pureed fruit into a 13 x 9 x 2 inch baking dish, spread evenly.
• Sprinkle with the apple pie spice, and stir well.
• Bake in a preheated 300 degree oven for 2 to 3 hours or until your apple butter is deep brown and thick.
• Stir the puree every 20 minutes.
• Cool the apple butter and then scoop it into a clean jar with a sealable lid.
• It will keep for up to 2 months in your refrigerator.
• Spread it on toast, crackers, or sandwiches.

APPLE BUTTER II

Steps:

• The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce.
• Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally.
• Add spices.
• Return to oven and cook 1 hour more.
• Apple butter requires long, slow cooking.
• (Can also be made in a crockpot.)