Thursday, November 19, 2015

Apple Butter

Apple Butter

What are you going to slather on those Butter-Flaky Biscuits I posted today? Homemade Compound Herb Butter seems like butter overkill (although it is very good). Bacon Marmalade might be a good choice, but unfortunately there are those non-bacon eaters out there. So here's a choice that should please just about everybody: apple butter.

It's sort of like applesauce but richer, thicker, smoother. Are you sensing a downside? I'm not. It's pretty amazing on biscuits, toast, sandwiches--just about anything that benefits from a delicious spread.

This is a good simple recipe from the Food Network. You can use any kind of apples you like or a mixture. Something softer would probably work better, such as Braeburn or Fuji.

Apple Butter
Adapted from a recipe by Food Network Kitchen

4 lb. apples, peeled and chopped
2 cups apple cider (the nonalcoholic kind you find in the produce section)
1 cup packed light brown sugar
1/2 tsp. kosher salt
1 tbsp. fresh lemon juice
1 tsp. ground cinnamon
1 tsp. vanilla extract
Pinch of ground cloves

1. Preheat the oven to 250 F.

2. Combine apples, apple cider, brown sugar and salt in a large oven-proof pot or Dutch oven over medium heat. Bring to a simmer and cook until the apples are soft, about 20 minutes.

3. Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Using an immersion blender, puree until the mixture is smooth (alternatively, transfer in batches to a blender and puree, returning the puree to the pot).

4. Bake, uncovered, stirring every 30 minutes, until the apple butter has thickened and turned deep amber color, approximately 2 1/2 to 3 1/2 hours. Remove from the oven and allow to cool completely. Transfer to an airtight container and refrigerate (use within a week).


Butter-Laminated Biscuits

Bacon Marmalade

Homemade Compound Herb Butter

Thanksgiving Central

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