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Three Apple Butter Recipes
Apple Butter with Blueberries
1 lb Cooking apples (about 6 med. Peeled, cored and thinly Sliced) 1/2 c Blueberries 1 tb Apple cider 1 tb Fresh lemon juice 1/4 ts Ground cinnamon 1 tb Unsalted butter
Combine the apple slices, blueberries, cider, lemon juice and cinnamon in a 1 quart casserole dish and cover, microwaving on full power until the fruit is very tender, about 10 minutes. Then uncover the let the mixture cool for about 5 minutes.
Combine the fruit mixture (liquids too) and butter in a processor or blender and whiz until pureed, about 5 seconds. Great warm or chilled, especial on pancakes or sourdough toast. Stores covered and refrigerated for up to a week; makes 1 1/2 cups.
1 Port, 4/5 quart 4 c Water 6 lg Golden delicious apples 1 1/2 c Sugar 1/4 ts Salt 1/2 ts Ground cinnamon 1 Cinnamon stick
Pare apples and thinly slice. Combine port with water and bring to boil over high heat. Add apples and simmer uncovered, stirring occasionally for 45 minutes. Add sugar and spices and cook 20 -25 minutes until it resembles applesauce. Prepare 3 pint jars and fill. Set aside to cool and check seals. sunset home canning.
Yield: 12 Servings
3 Unsweetened applesauce 2 Granulated sugar 1 Brown sugar 3/4 Apple cider Spices: 1/2 Nutmeg 1/4 Allspice 3/4 Ground cloves 3 Cinnamon
The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butterrequires long, slow cooking. (Can also be made in a crockpot.)