| 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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