Pennsylvania Dutch Apple Butter Recipes
PENNSYLVANIA-DUTCH APPLE BUTTER
Recipe from Cooking Light - stores in refrigerator up to 2 months in an air-tight container. No butter in this recipe.
Provided by DailyInspiration
Categories Apple
Time 1h25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth.
- Combine pureed 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.
Nutrition Facts : Calories 354, Fat 0.5, SaturatedFat 0.1, Sodium 32.8, Carbohydrate 92.5, Fiber 7, Sugar 81.5, Protein 0.8
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- Place apples in a slow cooker 4 quarts or larger (quantity will completely fill a 4 quart slow cooker; the mixture will reduce but stirring may be more difficult until it does).
- In a small bowl, combine the apple cider, brown sugar, the spices and salt. Whisk to fully combine and partially dissolve the sugar. Pour over the apples in the slow cooker and toss the apples to coat. Note: periodically through the cooking spoon the apples on the bottom to the top to continue to coat all the apples.
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