Spiced Apple Butter Brisket Food

SPICED CRAN-APPLE BRISKET

Steps:

• Cut brisket in half; place in a 5-quart slow cooker., In a large bowl, combine the apple butter, wine, vinegar, pepper and salt. Stir in the tart apple, celery, onion, dried apples, cranberries and garlic. Pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
• Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
• To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
• Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

SPICED WHISKEY APPLE BUTTER

Steps:

• 1. Peel, core, and cut your apples into chunks.
• 2. In a separate bowl, mix together everything but the apples and the whiskey.
• 3. In a small saucepan, bring the whiskey up to a boil over medium heat. Continue to boil while stirring until its volume is reduced by almost half.
• 4. In your slow cooker, layer the apple chunks with the spices (like a spicy apple lasagna).
• 5. After the last layer of apples, pour in the reduced whiskey.
• 6. Sprinkle the remaining sugar and spice mixture over the apples.
• 7. Cover and cook on low for 10 hours.
• 8. Once done, transfer all the apples to your blender. The amount of leftover juice that you transfer with the apples will depend on how thick or thin you would like the apple butter to be.
• 9. Once the apple butter is blended thoroughly, you can store or can it.
• 10. Make sure you follow your canner's safety instructions if canning.

REDUCED SUGAR SPICED APPLE BUTTER

Steps:

• Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
• Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
• Puree apple mixture with an immersion blender until smooth.
• Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

APPLE BUTTER FOR THE SLOW COOKER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
• Puree apple mixture with an immersion blender until smooth.
• 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.

SPICED APPLE BUTTER

Steps:

• In a large saucepan, combine the apples, apple cider, brown sugar, molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 to 2 hours or until mixture reaches a thick, spreadable consistency, stirring often., Remove from the heat. Stir in raisins and lemon zest. Cool to room temperature. Store in an airtight container in the refrigerator.

SPICED APPLE BUTTER

Steps:

• Stir together all ingredients and 1 ½ cups water in a large saucepan or Dutch oven. Bring to a simmer over medium-high, stirring occasionally. Reduce heat to low. Cook, stirring occasionally, until apples break down and become very soft, 1 hour, 45 minutes to 2 hours. Remove from heat; cool 10 minutes.
• Transfer mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 1 minute. Store in an airtight container in refrigerator up to 1 month.

SPICED APPLE BUTTER

Steps:

• Prep apples as directed, combine in slow cooker with apple juice (or cider), brown sugar and spices, cook overnight and into the next day if you can, stirring occasionally - 18 hours or so is optimal. You want the mixture to reduce down significantly. Once the apples are to more or less applesauce consistency, apply an immersion blender to puree the mixture to a velvety texture or put it through a food mill. Once the liquid no longer separates quickly after it's stirred, it's ready to jar up and process. Pour into sterilized jars, process in hot water bath for 10-15 minutes.

SPICED APPLE BUTTER

Steps:

• Wash the apples, chop them roughly and put them in a large saucepan. Add the water and set over a medium heat. Bring it to the boil and cook, uncovered, until the apples have softened and collapsed. Using a potato masher in the pan, break the apples to a pulp and remove them from the heat.
• Hang a sieve over a mixing bowl and spoon the pulp into the sieve, pushing it through with the back of a wooden spoon. Discard the pips and pith left behind once you have extracted the apple.
• Wash and dry the saucepan then return the pulp to it, along with the sugar, lemon juice and mixed spice. Set over a medium-low heat and bring it to the boil, stirring until the sugar has dissolved. Reduce the heat to a minimum and allow the apple to thicken and reduce for about an hour, stirring occasionally. The mixture will be brown and coat the back of a spoon when its done.
• While the apple butter is cooking, wash six or seven jam jars and lids in hot soapy water. Rinse them well and place them on a baking tray. Heat the oven to 100°C and slide the tray in for 30 minutes, or until the jars are completely dry. Once the apple butter is done, spoon it into the hot, clean jars and seal them tightly with the lids. Store in a cool, dark cupboard; the preserve should keep for a year.