APPLE BUTTER WITH HONEY
Honey adds an exciting element to this simple, lightly spiced apple butter.
Provided by JAF_7
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 2h
Yield 80
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, boil the cider 15 minutes.
- Stir apples into the cider and reduce heat. Cover and simmer, stirring frequently. Cook 1 hour, or until the apples are tender.
- Remove apples from heat. Mash with a potato masher. Stir in the honey, cinnamon, cloves and allspice. Return to low heat and cook uncovered, stirring often, until thick. Transfer to sterile jars and chill in the refrigerator until serving.
Nutrition Facts : Calories 15.3 calories, Carbohydrate 4 g, Fiber 0.3 g, Sodium 1.2 mg, Sugar 3.4 g
APPLE BUTTER
A great answer to that eternal question - "What do I do with all these apples?" - apple butter is a sweetened, concentrated, lightly spiced spread that's smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits. The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores. (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple - well, there is none. Use nearly any variety: This recipe is only improved by mixing and matching. Note, too, that this can be made on the stovetop or in the oven. The oven method may take longer, but it can be worthwhile if only to avoid the inevitable splattering of the stovetop method.
Provided by Alison Roman
Categories jams, jellies and preserves
Time 3h
Yield About 4 cups
Number Of Ingredients 9
Steps:
- Combine apples, vinegar, allspice berries (if using), cinnamon sticks (if using), ginger (if using), star anise pod (if using) and 4 cups water in a large, heavy bottomed pot over high heat. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes. (Some pieces of apple might float at first; they will sink and become submerged as they soften.) Remove from heat and let cool slightly.
- Leaving behind allspice berries, cinnamon sticks and star anise pod, pass the apples through a food mill. (Alternatively, working in batches, ladle apples into a strainer or colander, and using a ladle, wooden spoon or spatula, press apples to pass pulp through, leaving behind seeds and skin.)
- To finish on the stovetop: Place apple pulp in the same large, heavy-bottomed pot, add granulated sugar and light brown sugar and stir to dissolve. Cook on medium-low heat, stirring occasionally, until mixture is thick, glossy and a deep golden brown (somewhere between honey and molasses), 2 to 2 1/2 hours. (Around the 1 1/2-hour mark, things will start to bubble rather violently. Stirring constantly will help, but expect, and be careful of, a few splatters.) To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 8 to 10 minutes and test again. When the desired consistency is reached, season with kosher salt.
- To finish in the oven: Heat oven to 300 degrees. Place apple pulp in a 9-inch by 13-inch (3-quart) baking dish, add granulated sugar and light brown sugar and stir to dissolve. Place in oven and let cook, stirring every 30 minutes or so, until mixture is thick, glossy and a deep, golden brown color (somewhere between honey and molasses), 3 to 3 1/2 hours. To test the thickness, spoon a bit onto a plate: The mixture should set almost immediately with no spreading or wateriness. If it's not there yet, cook another 20 to 30 minutes and test again. When the desired consistency is reached, season with kosher salt.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 72 grams
APPLE BUTTER RECIPE
Apple butter that can be altered in a pinch!
Provided by Master Cook
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
- Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 44.9 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.3 g, Sodium 3.1 mg, Sugar 41.1 g
SLOW COOKER APPLE BUTTER WITH HONEY
The honey and brown sugar really gives the apple butter a little more depth then others I have tried. If you like a smoother apple butter, blend the apples once they are soft with a electric mixer. I like to use more then 1 variety of apples like Granny Smith and then something a little softer like fuji.
Provided by jodee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h10m
Yield 64
Number Of Ingredients 6
Steps:
- Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
- Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 12.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.1 g, Sodium 1 mg, Sugar 11 g
APPLE BUTTER
I got this recipe from Oregon Heritage Farms. They sell several varieties of apples. I used Jonagold, Honey Crisp, and Braeburn in equal parts.
Provided by Mrs Caz
Categories Apple
Time 3h
Yield 6 1/2 pint jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan. Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.
- Place a couple of small saucers in the refrigerator. As mixture gets thicker, stir more often so it does not scorch. Total cooking time can take 1 to 2 hours.
- Cook until a spoonful dropped onto a cold plate does not weep. Let the mixture sit on plate about 5 minutes to check the consistency.
- Meanwhile, wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.
- Wipe jar rim with a clean, damp cloth. Attach lid.
- Fill and close remaining jars.
- Process in a boiling water canner for 10 minutes.
- Note: To make the puree, wash, peel, core and quarter apples. Place in saucepan with just enough water to cover the bottom of the pan. Cover and cook on medium heat until apples are soft. Put cooked apples through a sieve or food mill.
Nutrition Facts : Calories 473, Fat 0.3, SaturatedFat 0.1, Sodium 31.2, Carbohydrate 122.6, Fiber 3.2, Sugar 117, Protein 0.4
CINNAMON APPLE BUTTER
I found the recipe at http://recipecircus.com/recipes/grose1/Breakfast/Cinnamon_Apple_Butter.html . Simple to make.
Provided by Mark O.
Categories Apple
Time 40m
Yield 4-6 pints
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a heavy sauce pan.
- Cook on low to medium for 30 minutes or til desired thickness.
- Pour into pint sized containers and seal.
Nutrition Facts : Calories 1360.5, Fat 0.9, SaturatedFat 0.1, Sodium 143.4, Carbohydrate 351.5, Fiber 6.1, Sugar 249.8, Protein 0.9
APPLE BUTTER RUGELACH
Steps:
- Make the dough. In a stand mixer, combine the cream cheese, butter, salt and 2 tablespoons of sugar. Beat until combined using the paddle attachment. Add the flour and mix until the dough just comes together. Divide in half, flatten into a disc and wrap in plastic wrap. Refrigerate for 1-2 hours, or up to a day.
- In a small bowl, mix together the apple butter and brown sugar. You should taste this mixture to make sure it is the appropriate sweetness. Depending on your brand of apple butter, you may need more or less brown sugar.
- Preheat the oven to 375 and line two baking sheets with parchment paper. Dust another sheet of parchment with flour. Working with one piece of dough at a time, roll into a rectangle ⅛ inch thick. If it is still too cold to roll, let it rest 10 or so minutes and try again.
- Trim the edges to make an even rectangle. Cover with half of the apple butter, spreading to the edges, and sprinkle with 2 tablespoons of pecans if using. Roll tightly into a log starting at the longest end. Use the parchment paper to assist in rolling the dough up - it really is helpful!
- Using a sharp serrated knife, cut the log in half, then half again, until you have 12 pieces. Use a sawing motion so that the cookies don't compress as you cut them. Place the rolled cookies on the prepared baking sheet 2 inches apart and repeat with all of the remaining dough. If you have a lot of scraps left from the trimming, you can reroll them and fill with any extra filling, jam, or cinnamon sugar.
- Mix the egg with 1 teaspoon water. Brush the tops of the log with the egg wash, then sprinkle liberally with the cinnamon sugar mixture.
- Bake cookies in the preheated oven for 15-20 minutes, rotating the pans halfway through for even browning.
- Remove and let cool completely. Cookies keep in a sealed container for 3-4 days at room temperature.
APPLE BUTTER ROLLS WITH HONEY MARZIPAN FROSTING
Steps:
- For the rolls: Combine the milk, yeast and 1 teaspoon sugar in a bowl and swirl together. Let sit until foamy on top, about 5 minutes.
- Combine the cinnamon, salt, cardamom and 3 1/2 cups flour in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk together the eggs, oil, honey and vanilla in a medium bowl. Stir the yeast mixture and oil mixture into the dry mixture and then knead, either on a work surface or with the dough hook, adding up to 1 cup more flour as needed, until the dough is smooth and slightly sticky, 15 minutes by hand and 7 to 10 minutes by mixer. Place in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- For the filling: Spray a 9-by-13-inch baking dish with cooking spray and set aside.
- Turn the dough out onto a clean surface and roll it out, dusting with flour as needed to prevent sticking, into an 18-by-12-inch rectangle. Spread it with the apple butter and sprinkle with the cinnamon and almond paste. Roll up tightly starting from a long end (so that it results in an 18-inch-long roll), and pinch the edges to seal. Cut into 12 rolls and place in the prepared baking dish. Cover with plastic wrap and refrigerate overnight. (Or cover loosely with plastic wrap and let rise at room temperature for 1 hour, then go right to preheating the oven.)
- When ready to bake, remove the rolls from the refrigerator and loosen the plastic wrap. Let sit at room temperature until puffy, 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Beat the egg with a splash of water in a cup. Remove the plastic wrap from the baking dish and brush the rolls with the egg wash. Bake until the rolls are lightly browned and have an internal temperature of 190 degrees F, 35 to 40 minutes.
- For the frosting: Meanwhile, blend the blanched almonds in a food processor, scraping the sides occasionally, until creamy and spreadable, 5 to 10 minutes. Add the honey, almond extract, salt and lemon zest and continue to blend (it may clump together at this point, and that's okay) as you drizzle in the milk. Blend until creamy. (This can be made the day before and stored in an airtight container in the fridge.)
- When the rolls come out of the oven, spread them with the frosting, sprinkle with the sliced almonds and serve.
APPLE BUTTER-GLAZED CHICKEN
We eat a lot of chicken and I'm always looking for new ways to fix it. My husband loves apple butter so when I found this recipe in The Chicago Tribune, I had to try it! The instructions are for cooking indoors, on a grill pan, but I cooked it outdoors on my gas grill.
Provided by Hey Jude
Categories Chicken
Time 55m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
- Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour.
- Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.
Nutrition Facts : Calories 566.2, Fat 32.5, SaturatedFat 10.9, Cholesterol 150.2, Sodium 669.8, Carbohydrate 31.8, Fiber 1.3, Sugar 26, Protein 34.9
HONEY APPLE BUTTER
This makes a delicious apple butter using no sugar but our favorite--honey! Easy and makes the house smell really yummy!
Provided by reckley
Categories Apple
Time 12h10m
Yield 4 Pint jars
Number Of Ingredients 5
Steps:
- Mix all ingredients in your crock pot. Cook on high for 1 hour and then on low for 11-12 hours till thick. Stir occasionally. Transfer to 4 pint jars and invert to seal. Apple butter should be hot enough to not have to can in a water bath.
- You may also cook the mixture on low on your stovetop for approximately 3-4 hours.
Nutrition Facts : Calories 910.4, Fat 1.3, SaturatedFat 0.2, Sodium 439.3, Carbohydrate 243.8, Fiber 10.2, Sugar 139.4, Protein 1.7
APPLE BUTTER GLAZED HAM
This deliciously sweet apple butter and honey glazed ham is so delectable you'll want it for dessert too! Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 6h40m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the apple butter:.
- In a large stockpot, combine the apples with the apple juice. Cook on low heat until the apples are tender, about 45 minutes. Remove from heat and pass through a fine sieve. Pour the puree back in the stockpot. Bring to a simmer and add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook on low heat for about 1 1/2 hours until it's reduced by half and thickens up, stirring regularly and skimming the surface if necessary. Remove from heat and let cool.
- For the ham:.
- Put the ham, carrot, celery, leek, onion, and garlic in a large stockpot and cover with water. Bring to a boil and let simmer for 2 hours. Drain and place into a roasting pan.
- Preheat the oven at 350 degrees F.
- In a bowl, combine the apple butter, honey, and Dijon mustard. Peel off the skin of the ham and brush it with apple butter mixture. Pour the water in the bottom of the pan. Place in the oven and cook for 1 1/2 hours, making sure to baste it with the sauce every 15 minutes during cooking process. Remove the ham from the grill and let sit for 10 minutes before carving.
- Cook's Note:.
- The apple butter is great on its own, with ice cream, yogurt or for breakfast.
Nutrition Facts : Calories 1463.7, Fat 33.9, SaturatedFat 11.1, Cholesterol 295.4, Sodium 8746, Carbohydrate 161.9, Fiber 11.7, Sugar 138.3, Protein 129.2
BEST HONEY APPLE BUTTER RECIPE FOR FALL
Learn how to make honey apple butter with this recipe from the chefs of Saba in New Orleans, which is perfect for eating with challah on Rosh Hashanah.
Provided by Tasting Table Staff
Categories Condiments
Time 2h15m
Number Of Ingredients 8
Steps:
- Place apple cider, orange juice, chopped apples, honey, salt and sugar in a sauce pot and bring to simmer.
- Cover and cook at a simmer, stirring frequently. for 1½ to 2 hours.
- Place the contents in a food processor and blend until smooth.
- Put the mixture back in the pot. Add the honey and baharat (or pumpkin pie spice). Bring back to a simmer and cook until the apple butter is thickened.
- Chill the honey apple butter and serve with challah.
Nutrition Facts : Calories 183 calories, Carbohydrate 48 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 0 g fat, Fiber 3 g fiber, Protein 1 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 476 mg, Sugar 42 g
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