| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 10 |
pt |
Apples; peeled and slice (20 cups?) |
| 1 |
qt |
Apple cider or juice |
| 5 |
c |
Brown sugar (this is a lot; adjust to suit your taste) |
| 1 |
tb |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground allspice |
|
|
Lemon juice & grated lemon peel to taste (my suggestion, gives it a little tang) |
INSTRUCTIONS
From checking my cookbooks, I would say that the difference between apple/
pear sauce and apple/pear butter is one of degree, the latter being
sweeter, thicker and spicier and is made by cooking down apples with apple
juice and spices. Here's a recipe from Jean Hewitt's _The New York Times:
The New Natural Foods Cookbook_.
Combine apples and cider in a large kettle, bring to boil, and simmer,
covered, until apples are soft. Pass through a food mill or puree in a
blender or food processor.
Combine strained applesauce with remaining ingredients in kettle. Bring to
a boil, stirring until the sugar is dissolved.
Cook gently, uncovered, until mixture becomes quite thick, at least 2 1/2
hours, Stir often. Pour into hot sterilized jars and seal. Process in a
boiling water bath for 15 minutes. (You could also freeze in small portions
and store what you are currently using in the refrigerator.)
Yield: about 2 quarts (8 cups is a lot of apple butter, you could cut the
recipe down or give away as gifts.)
Another suggestion: buy unsweetened apple sauce and add sugar and spices
and cook til very thick for semi-homemade apple butter.
Also, substitute ripe pears for apples or use a combination.
Posted to fatfree digest V97 #275 by adritter@legend.sat.txdirect.net on
Nov 24, 1997
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