APPLE BUTTER
I grew up in the Mohawk Valley of Upstate New York, where apples abounded. In the autumn, we'd go to one of the local orchards to pick our own. The one surefire way to conjure up the flavor of the apples of my youth is by cooking them down into a rich, smooth apple butter. Slathered on an English muffin or swirled into a warming bowl of morning oatmeal, it transports me back in a single bite. Best of all, apple butter is possibly the easiest preserves to make. You don't even have to peel or core the apples, and you can do the entire thing in your slow cooker. Sealed up in half-pint jars, I can always have some on hand when I want to relive those chilly mornings among the apple orchards.
Provided by Sean Timberlake
Categories condiment
Time 4h35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Thoroughly wash apples. If they seem waxy, scrub with a produce brush. Organic apples are recommended since you will be cooking them with the skins on. Quarter the apples and add them to your slow cooker. Add apple cider vinegar and cider or juice. Cook, covered, until the apples are soft.
- Mash the apples with a potato masher until thoroughly pulped. Run the pulp through a food mill to catch the skins and seeds, passing a puree. If you do not have a food mill, press the pulp through a sieve.
- Add dark brown sugar, maple syrup, ground cinnamon, nutmeg, allspice and salt. Cook, stirring occasionally to prevent scorching, until the apple butter darkens and it mounds on a spoon. Adjust sweetness and seasonings to taste. Store in the refrigerator for a month or water bath can for 15 minutes and store in a cool, dark place for up to a year.
APPLESAUCE APPLE BUTTER
Make and share this Applesauce Apple Butter recipe from Food.com.
Provided by weekend cooker
Categories Low Protein
Time 8h5m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in slow cooker.
- Cover and cook on high 8-10 hours, and remove lid during the last 4 hours.
- Continue to let it cook, stirring occasionally.
Nutrition Facts : Calories 397.6, Fat 0.4, Sodium 8.3, Carbohydrate 104.3, Fiber 4.4, Sugar 96.8, Protein 0.7
APPLE BUTTER
This slow cooker apple butter is an easy crockpot apple butter recipe that uses fresh apples and warm spices.
Provided by Dan from Platter Talk
Categories Condiment
Time P1DT15m
Number Of Ingredients 8
Steps:
- Fill Crock-pot 3/4 full with cored and sliced apples.
- Add the remaining ingredients and stir until evenly mixed.
- Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
- Use immersion blender to purée and incorporate skins into the apple butter.
- If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.
Nutrition Facts : Calories 96 kcal, Carbohydrate 25 g, Sodium 1 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
APPLE BUTTER BAKED BEANS
Make and share this Apple Butter Baked Beans recipe from Food.com.
Provided by Parsley
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Combine all ingredients in a bowl.; mix well.
- Pour mixture into a casserole dish and bake at 375 for 30-35 minutes.
EASY APPLE BUTTER RECIPE FOR CANNING
Steps:
- Core, peel and quarter your apples
- Place apples and water into a large pot and simmer until soft.
- Puree apple mixture with a food mill or immersion blender.
- Add sugar and spices and cook at a gentle boil over medium heat (stirring frequently) until it is thick enough to mound on a spoon.
- Ladle hot apple butter into sterilized canning jars, leaving 1/4 inch headspace. Remove air bubbles, wipe the rim and tighten on the lids.
- Process in a hot water bath for 15 minutes.
- Turn off the heat and let the jars stand for 5 minutes. Remove jars and let cool 12-24 hours.
APPLE BUTTER RECIPE
Steps:
- Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Peel, core, and quarter apples. Simmer in 2 cups water until apples are soft.
- Puree and measure out 2 quarts pulp.
- Add sugar to taste. Suggestion is 4 cups sugar to 2 quarts pulp.
- Add spices to taste. A suggestion is 1 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. salt.
- Stir well and continue to cook on low, stirring occasionally until sauce is the consistency you like. Butter will round up on spoon. Leave lid off or ajar to allow steam to escape.
- Process in a water bath canner.
APPLE BUTTER
Apple butter is easy to make and is good on homemade bread or you can make an Apple Butter Pie or Apple Butter BBQ Sauce. This recipe is for a small batch so no need to can. Just refrigerate what you don't use.
Provided by shawnonfood.com
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a pot and bring to a simmer over medium heat.
- Once simmering reduce the heat to medium-low. It will splatter some. To avoid this making a mess cover with a lid and use a stirring spoon in between the lid and pot to let it vent. You want it to reduce while cooking to become thicker.
- Cook for 10 to 15 minutes or until it's the thickness you want. Time will vary depending on the thickness of the applesauce you use. You want it to be thick enough to spread on bread. Expect it to get a little thicker as it cools down.
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- Prepare the crust first. This can be done even a few days in advance. Cube the butter into small pieces, place into the freezer and chill for 20 to 30 minutes until ice cold. Place the butter into a food processor, along with the flour and salt. Pulse the butter and flour together for a few minutes until the mixture resembles fine crumbs.
- With the food processor running, add the cold water and mix until a dough ball forms, about 30 seconds. Remove the dough onto a sheet of plastic wrap. Shape the dough into a disk and wrap well with the plastic. Refrigerate for at least one hour before shaping.
- Once dough is chilled, preheat the oven to 375F and prepare a 9-inch tart tin. Lightly flour the work surface and rolling pin with flour. Roll the chilled dough into a circle, leaving about 1 to 1 1/2-inches of dough around the edge of the tart tin. Roll the dough onto the rolling pin, then unroll over the tart tin. Gently press the dough into the bottom and sides of the pan, making sure the dough is even all over. Pierce the dough with a fork. If desired, shape the dough scraps into leaves to add to the top of the tart.
- For the filling, first spread the apple butter evenly over the tart crust. Using a sharp knife or madeline slicer to cut the apples very thinly. To arrange the apple slices, fan out 5 to 6 slices at a time and arrange the slices starting from the edge of the tart, working your way in.
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- Core the apples. Cut into wedges and place the pieces in a medium saucepot. (No need to peel the apples.) Add apple cider vinegar, salt, and water.
- Set the pot over medium heat. Cover, leaving a little space open for the pot to vent, and simmer for 20–30 minutes, stirring occasionally.
- Turn off heat when apples are extremely tender and most of the liquid has evaporated.Place apple mash and liquid in a food mill set over a large bowl.
- Grind the apples into a fine sauce. Discard the peels.Place apple sauce back into the original pot.
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