APPLE BUTTER IN THE OVEN
I went apple picking and knew I wanted to make apple butter, but I also knew I didn't want to stir it for hours on the stove. I was glad to find recipes for baking it at a low temperature instead. I adapted one I found to make this spiced, not-too-sweet treat! I like it on toast or over oatmeal. Keep refrigerated for a few days, or freeze for later use.
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 3h40m
Yield 40
Number Of Ingredients 9
Steps:
- Combine apples, apple cider, brown sugar, and salt in a large Dutch oven over medium heat. Add cinnamon, star anise, cloves, and allspice. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
- Preheat the oven to 275 degrees F (135 degrees C).
- Remove whole spices from the pot with a slotted spoon. Reserve cinnamon and star anise; discard cloves and allspice. Puree apples with an immersion blender until smooth. Stir in lemon juice and return cinnamon and star anise to the pot.
- Bake uncovered in the preheated oven, stirring every 30 minutes, until apple butter thickens and deepens in color, about 3 hours. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 12.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 13.2 mg, Sugar 10.2 g
HOMEMADE APPLE BUTTER
Provided by Valerie Bertinelli
Categories dessert
Time 4h55m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Combine the apples, cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes. Turn off the heat and puree using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
- Transfer the pot to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Cool completely.
HOMEMADE APPLESAUCE
Provided by Ina Garten
Categories condiment
Time 1h50m
Yield Makes 2 1/2 quarts
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.
Nutrition Facts : Calories 114, Fat 2.5 grams, SaturatedFat 1.5 grams, Cholesterol 6 milligrams, Sodium 3 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 1 grams, Sugar 21 grams
SPEEDY APPLE BUTTER
After I read an article in Country EXTRA about a church group in Tennessee that made apple butter, I thought I would share a recipe I've used for many years. This shortcut version only takes about a half hour to make, and it starts with applesauce. I make my own sauce from the Golden Delicious apple tree in my yard. I hope someone who just wants to remember the taste of "homemade" apple butter, but in a small amount, will enjoy it.
Provided by Taste of Home
Time 35m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. Remove from the heat; cool. Store in airtight containers in the refrigerator.
Nutrition Facts :
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
KENTUCKY APPLE BUTTER
I bake and cook them in the oven for few hours or till the apple butter is reddish and thick.
Provided by ELEANORAFA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 2h55m
Yield 45
Number Of Ingredients 8
Steps:
- Place apples in a large pot and cover with water; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until apples are softened, 5 to 10 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Press apples through a food mill to separate seeds, cores, and skin from apple pulp and transfer pulp to a bowl. Stir white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg into apples. Pour apple mixture into a 9x13-inch baking pan.
- Bake in the preheated oven, stirring and scraping sides every 20 to 30 minutes, until apple butter is red and thickened, 2 to 4 hours.
- 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 30 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 65.6 calories, Carbohydrate 14.8 g, Cholesterol 2.7 mg, Fat 1.1 g, Fiber 1.3 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 8.7 mg, Sugar 12.8 g
OVEN-ROASTED APPLESAUCE
This applesauce is prepared with spices to produce a flavor that resembles the inside of an apple pie.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. In a 12-by-14-inch roasting pan, or an 11-by-17-inch baking pan, combine the brandy, cinnamon, cloves, lemon juice and zest, brown sugar, and butter. Add all the apples, and toss.
- Roast until the apples are very soft and golden brown, about 30 minutes. Transfer apples to the bowl of a food processor; pulse until smooth. Stir in the salt, and serve warm.
APPLE BUTTER
Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes.
- Preheat oven to 250 degrees. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon. Using an immersion blender, puree mixture until smooth.
- Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter may be kept, refrigerated in an airtight container, up to 5 days.
BAREFOOT CONTESSA'S OVEN BAKED HOMEMADE APPLESAUCE
Boy, this recipe takes all the work out of making applesauce. I saw Ina Garten make this on one of her shows and knew I definitely would have to try it. Use whatever apple combinations you want.
Provided by Irish Rose
Categories Sauces
Time 16m
Yield 2 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice.
- Pour the apples, reserved apple peel and juice into a nonreactive Dutch oven or enameled iron pot.
- Add the brown sugar, butter, cinnamon and allspice and cover the pot. Bake for 1 hour or until all the apples are soft.
- Remove and discard the red apple peel. Mix with a whisk until smooth and serve warm or at room temperature.
OVEN APPLE BUTTER
Make and share this Oven Apple Butter recipe from Food.com.
Provided by katie in the UP
Categories Apple
Time 5h30m
Yield 3 Cups
Number Of Ingredients 4
Steps:
- Cook diced apple and juice in a dutch oven over med heat 30 minutes or until apple is tender. Stir until apple is mashed. Stir in sugar and cinnamon. Pour apple mixture into a lightly greased 11 x 7 inch baking dish.
- Bake at 275 degrees for 4 1/2 hours stirring every hour, or until spreading consistency. Cover and chill.
Nutrition Facts : Calories 490.2, Fat 0.7, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 127.7, Fiber 9.3, Sugar 113.9, Protein 1
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OVEN-ROASTED APPLESAUCE AND APPLE BUTTER - ANDREA …
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Reviews 18Category CondimentCuisine AmericanTotal Time 2 hrs 30 mins
- Reduce oven temperature to 300° F/150° C. Stir the milled apples with any remaining liquid from the roasting pan and the ground cinnamon, cloves, and allspice. Add more maple syrup if desired.
- To can the apple butter, prepare the jars according the directions for boiling water canning. Skip step 6 above (cooling) and add the hot apple butter to the hot jars, leaving 1/4-inch (0.5 cm) head space. Remove the air bubbles and adjust the air space by adding more butter if necessary. Make sure head space is precisely 1/4-inch (0.5 cm), or the jars will not seal properly. Wipe the rim clean and center the lid on the jar. Screw the band on just until finger tight. Do not over tighten.
HOW TO MAKE APPLE BUTTER FROM APPLE SAUCE!
From theviewfromgreatisland.com
5/5 (19)Category Fruit PreserveCuisine American
- Put the applesauce and spices into a heavy bottomed saucepan. You want a heavy pot because that will help prevent the thick apple butter from scorching on the bottom of the pan as it cooks. Stir to combine everything and bring up to a boil.
- Cook at a medium boil, stirring often, for about 30-45 minutes, until the butter is nice and thick. Be careful, the mixture will sputter in the begining, I use a splatter guard. You don't have to stir constantly, but keep an eye on it for scorching and stir often. I also like to use a silicone 'spoonula' because it makes it easy to scrape the sides and bottom of the pan.
- When it is ready, you will be able to drag a spoon across the bottom of the pan and leave a trail that will not fill in immediately. The butter will continue to thicken as it cools.
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