two apple butter recipes
At Shannon's request. I'm not sure if I've made both or one or neither of these recipes, so I can't really vouch for them. But what could be bad, really. The first is stovetop, the second is crockpot. Cook-off time, Shannon! :)
Spirited Apple Butter
from Betty Crocker
1 can (12 oz.) frozen apple juice concentrate
1/2 cup sweet red wine or apple cider
4 lb. cooking apples, peeled, cored and cut into fourths
3/4 c. packed brown sugar
1 c. apple brandy or apple cider
1 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
1. Heat apple juice conecntrate, wine and apples to boiling in Dutch oven; reduce heat to low. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary, to remove all lumps.
2. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
(this is hopefully optional) 3. Immediately pour into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
Apple Butter
from Not Your Mother's Slow Cooker Cookbook
5 lbs. tart cooking apples, unpeeled, cored and cut up, or enough apples to fill your cooker
2 c sugar
1 c apple juice or cider (optional; see step 1)
1 1/4 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground allspice
pinch of salt
1. Coat the slow cooker with nonstick cooking spray. Fill with the apples, almost to the top; the exact amount is not critical. As you load in the apples, sprinkle the sugar in layers. Cover and let stand at room temperature all day; the apples will exude some of their own juice and collapse slightly. If you want to skip this step, just add the apple juice.
2. Add the spices and salt and toss the apples with a large wooden spoon. Cover and cook on low for 10 to 12 hours, or overnight.
3. In the morning, remove the lid and let the apple butter cook an additional 2 to 8 hours on low to reach desired thickness.
4. Turn off the cooker and let cool to room temperature in the crock. ["the crock"? really? this cookbook is weird] Transfer to a blender or food processor, or use a handheld immersion blender right in the crock [seriously...] and puree the butter until completely smooth. Scrape with a rubber spatula into spring-top glass jars (or use screw tops with new lids). Store, covered, in the refrigerator for up to 2 months. Or transfer to small plastic storage containers and freeze for up to 3 months.
Spirited Apple Butter
from Betty Crocker
1 can (12 oz.) frozen apple juice concentrate
1/2 cup sweet red wine or apple cider
4 lb. cooking apples, peeled, cored and cut into fourths
3/4 c. packed brown sugar
1 c. apple brandy or apple cider
1 t ground cinnamon
1 t ground ginger
1/4 t ground cloves
1. Heat apple juice conecntrate, wine and apples to boiling in Dutch oven; reduce heat to low. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary, to remove all lumps.
2. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
(this is hopefully optional) 3. Immediately pour into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
Apple Butter
from Not Your Mother's Slow Cooker Cookbook
5 lbs. tart cooking apples, unpeeled, cored and cut up, or enough apples to fill your cooker
2 c sugar
1 c apple juice or cider (optional; see step 1)
1 1/4 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground allspice
pinch of salt
1. Coat the slow cooker with nonstick cooking spray. Fill with the apples, almost to the top; the exact amount is not critical. As you load in the apples, sprinkle the sugar in layers. Cover and let stand at room temperature all day; the apples will exude some of their own juice and collapse slightly. If you want to skip this step, just add the apple juice.
2. Add the spices and salt and toss the apples with a large wooden spoon. Cover and cook on low for 10 to 12 hours, or overnight.
3. In the morning, remove the lid and let the apple butter cook an additional 2 to 8 hours on low to reach desired thickness.
4. Turn off the cooker and let cool to room temperature in the crock. ["the crock"? really? this cookbook is weird] Transfer to a blender or food processor, or use a handheld immersion blender right in the crock [seriously...] and puree the butter until completely smooth. Scrape with a rubber spatula into spring-top glass jars (or use screw tops with new lids). Store, covered, in the refrigerator for up to 2 months. Or transfer to small plastic storage containers and freeze for up to 3 months.
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