Apple Butter From Apple Sauce Recipes
APPLESAUCE APPLE BUTTER
Make and share this Applesauce Apple Butter recipe from Food.com.
Provided by weekend cooker
Categories Low Protein
Time 8h5m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in slow cooker.
- Cover and cook on high 8-10 hours, and remove lid during the last 4 hours.
- Continue to let it cook, stirring occasionally.
Nutrition Facts : Calories 397.6, Fat 0.4, Sodium 8.3, Carbohydrate 104.3, Fiber 4.4, Sugar 96.8, Protein 0.7
APPLE BUTTER SAUCE
Steps:
- Combine the applesauce, orange rind, cloves, brown sugar, all spice, nutmeg and cinnamon in a saucepan. Bring to a simmer and cook for 1 hour, stirring occasionally. Cool and serve.
HOMEMADE APPLE BUTTER
Provided by Valerie Bertinelli
Categories dessert
Time 4h55m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Combine the apples, cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes. Turn off the heat and puree using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
- Transfer the pot to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Cool completely.
APPLE BUTTER BARBECUE SAUCE
I saw jars of apple butter BBQ sauce at an apple orchard a few weeks ago. I thought this was a splendid idea-especially for ribs. I've scoured the Internet, and this recipe looks like the best bet. It's originally from Smuckers, (featuring their apple butter). That said, I made a large batch of apple butter (Recipe #70016), so I'm using homemade. Again, use what you can get.
Provided by John J. OSullivan
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue.
- Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.
- Add the garlic, cook for about a minute.
- Put everything into a sauce pot on medium heat, stir everything together.
- Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.
- Take it off heat, let it cool for 30 minute (unless you're canning, of course).
- Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.
SPEEDY APPLE BUTTER
After I read an article in Country EXTRA about a church group in Tennessee that made apple butter, I thought I would share a recipe I've used for many years. This shortcut version only takes about a half hour to make, and it starts with applesauce. I make my own sauce from the Golden Delicious apple tree in my yard. I hope someone who just wants to remember the taste of "homemade" apple butter, but in a small amount, will enjoy it.
Provided by Taste of Home
Time 35m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. Remove from the heat; cool. Store in airtight containers in the refrigerator.
Nutrition Facts :
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- Put the applesauce and spices into a heavy bottomed saucepan. You want a heavy pot because that will help prevent the thick apple butter from scorching on the bottom of the pan as it cooks. Stir to combine everything and bring up to a boil.
- Cook at a medium boil, stirring often, for about 30-45 minutes, until the butter is nice and thick. Be careful, the mixture will sputter in the begining, I use a splatter guard. You don't have to stir constantly, but keep an eye on it for scorching and stir often. I also like to use a silicone 'spoonula' because it makes it easy to scrape the sides and bottom of the pan.
- When it is ready, you will be able to drag a spoon across the bottom of the pan and leave a trail that will not fill in immediately. The butter will continue to thicken as it cools.
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