Pams Cranapple Butter Food

PAM'S CRANAPPLE BUTTER

Steps:

• 1. Wash, core and chop apples. Place in 6 qt Dutch oven or large saucepot with one package (12 oz) cranberries. Add the cranberry juice cocktail. Cook at medium high until the cranberries pop and the apples are very soft. Stir occasionally.
• 2. Remove Dutch oven from stove and process the cooked mixture through a food mill into a large mixing bowl to remove apple and cranberry skins.
• 3. Add sugar and spices to the pulp and stir to combine. Put the pulp back into the Dutch oven and cook over medium heat until the mixture is thick enough to round up on a spoon. This takes some time as you have to reduce the juice enough to thicken. Stir occasionally to keep from sticking and reduce heat if the mixture is boiling too rapidly. (I place either a splatter screen over the pot or leave the pot lid partially askew to allow steam to escape and avoid HOT splatters on you or your stove/floor/walls etc.)
• 4. When the mixture is thickened to your preference, remove the pot from the stove and proceed with canning it as per the most recent Canning instructions for your altitude. (See the Ball Canning book)

CRABAPPLE JAM

Steps:

• Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
• Press the cooked crabapples through a sieve or food mill.
• In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
• Add honey.
• Bring to a rolling boil; boil 1 minute, stirring frequently.
• When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
• Remove from heat.
• Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.

CROCK POT CRANBERRY APPLE BUTTER

Steps:

• Core and chop apple; do not peel.
• Combine apples, cranberries and cranapple juice in a slow cooker.
• Cover and cook on high for five hours.
• Puree in sieve, food mill or processor.
• Return pureed mixture to crock pot and add sugar, cinnamon and cloves.
• Cover and cook on high for 1 to 2 hours.

CRANBERRY APPLE BUTTER

Steps:

• In a large cast-iron casserole, combine the apples and water.
• Cover and cook over moderate heat, stirring often, until soft, about 20 minutes.
• Uncover and cook on low heat, stirring occasionally, until it forms a thickened puree, about 45 minutes.
• Meanwhile, in a medium saucepan, cook the cranberries with sugar over low heat, stirring occasionally, until a thick puree forms, about 15 minutes.
• Pass cranberry puree through a coarse strainer.
• Then pass the apple puree through a coarse strainer and return it to casserole.
• Cook over moderately low heat, stirring occasionally until very thick, about 15 minutes.
• Add the honey and the cranberry puree and stir until blended.
• Transfer the butter to a heatproof bowl and cool completely.
• Pack into clean jars and refrigerate for up to 1 month.

SLOW COOKER CRABAPPLE BUTTER RECIPE

Steps:

• Place all the ingredients in a slow cooker. Stir to combine.
• Cook on high, with the lid off (stirring occasionally), for 4 hours, or until you reach your desired consistency. It should be thick, pasty and dark brown, when it's done.
• Refrigerate your crab apple butter for up to 3 weeks. Freeze it, or process it in a water bath canner for 20 minutes, to store it indefinitely.

PAM'S CARMELIZED GINGER APPLE BUTTER

Steps:

• 1. Core and cut up apples, leaving unpeeled. Place in a 6 qt Dutch oven with 1/4 c water to keep from burning and cook over medium high heat until very soft, stirring occasionally.
• 2. Put the cooked apples through a food mill or press through a strainer to separate the pulp from the skins.
• 3. For each 4 c of pulp, add lemon, cinnamon, cloves and ginger juice (start with the smaller amount of ginger juice and add more if you want more ginger taste.) Hold in a mixing bowl until needed.
• 4. Rinse the Dutch oven and dry. For each 4 c of pulp, place 1 c of sugar in the pan over medium heat and carmelize it, stirring constantly, to medium/dark golden. (Watch carefully to make sure you do not burn the sugar especially if you have the heat higher.)
• 5. Add the apple pulp mixture to the Dutch oven, stir well. (Be careful, as the carmelized sugar is very hot and the apple mixture will harden it around the edges. You may (probably will) find large lumps of sugar in the pulp, but they will dissolve during the cooking/ reducing process.
• 6. It may "Pop" bubbles to the surface which can burn you.) Cover and cook on low heat until the sugar has completely re-disolved into the apple. Stir occasionally. Turn to Medium low and cook until reduced and thickened to your preference. To test the thickness, just take a small spoonful out and let it cool. It should mound up on the spoon somewhat. This will give you an idea of the texture of the finished apple butter.
• 7. Freeze in small freezer containers or can in half pint to pint jars and process as per current instructions for apple butter. (See the Ball Canning book for water bath timing)

PAM'S NEW ENGLAND APPLE COBBLER

Steps:

• In small bowl, mix 1/2 cup sugar, cinnamon and 1/2 cup walnuts.
• Place apples on bottom of greased 8 inch shallow baking dish; sprinkle apples with sugar-nut mixture.
• Mix remaining sugar and dry ingredients together.
• Combine egg, milk and melted butter; add to dry ingredients and mix until smooth.
• Pour over apples and sprinkle remaining nuts over top.
• Bake in 325°F oven for 55 minutes.
• Serve warm with ice cream or whipped cream flavored with cinnamon.