posted by Kewpys Mom 11-14-100 12:04 PM
* Exported from MasterCook *
Pennsylvania-Dutch Apple Butter
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Oct '97 Sauces/Condiments/Marinades
Amount Measure Ingredient -- Preparation Method
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6 1/2 cups chopped peeled Granny Smith apple (about 2 pounds)
1 1/4 cups apple cider
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth.
Combine puréed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool. Store butter in an airtight container in refrigerator up to 2 months.
Serving Size: 1 tablespoon
Source: "Cooking Light, October 1997, p.186" Copyright: "Cooking Light"
Yield: "3 cups"
Per serving: 23 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
Baked Apple Butter
Recipe By :
Serving Size : 320 Preparation Time :24:00
Categories : Baked Condiment
Fall Fruit Dessert
Amount Measure Ingredient -- Preparation Method
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12 pounds Jonathan apples or another tart red variety
3 quarts (approximately) water or apple juice (just cover apples)
1 cup brown sugar or honey
2 oranges -- juiced
2 tablespoons cinnamon
2 limes or lemons -- juiced
1/2 teaspoon salt
Heat oven to 350ºF. Peel, core and cut apples into quarters. Place in large baking pan or oven kettle. Cover apples with water, apple juice or any combination of the two. Cover and bake for about 1 1/2 hours.
Uncover, add cinnamon, brown sugar and salt and mash with a potato masher, then stir well. Cover and bake again for about 4 hours, stirring about every hour until mixture is reduced, brown and thick. This is all relative to your baking vessel. For my heavy copper kettle it takes all day. Prepare hot sterile jars. Stir in orange and lime juice and add more sugar if desired. Put into jars and seal.
Prep Time: 1 day
Source: "Earth Kitchen Cookbook by Dee Bell"
Yield: "5 Quarts"
Per serving: 61 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
Apple Butter
Recipe By :Elizabeth Powell
Serving Size : 81 Preparation Time :3:00
Categories : Canning, Preserves, Etc. Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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12 medium apples -- unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup). Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring constantly, until temperature of apple mixture reaches 220 on a candy thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to jar manufacturer's instructions. Makes about 6 pints, or 81 servings of two tablespoons each.
Per serving: 31 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves.