Print Friendly Recipe
- Connie Morton
Serves/Makes:32oz. (one mayo
- 18 peeled, cored and quarted apples
- 1-1/2 cups (350 ml) of apple juice or cider
- 1/8 t ginger
- 1/8 t clove
- 1/8 t nutmeg
- 1/8 t allspice
- 1/8 t mace
- 1/2 t cinnamin
- 1/4 c molasses (may be subsituted with sugar for a milder flavor)
- 1/4 c brown sugar
- 3T lemon juice
- a pinch of salt
- Once apples are prepared, place in a large sauce pan.
- Add all ingredients and mix until apples are coated
- Bring to a boil and then turn down to a simmer.
- Use a potatoe masher to periodically smash the apples.
- Once the apples begin to breakdown and the sauce starts to darken, the spice should be altered.
- Take a small taste and adjust both the taste and the smell to enhance your favorite spices.
- After about 1 1/2 to 2 hours the sauce is at an applesauce stage and can be eaten as such.
- For apple butter continue cooking until the sauce is moist and pulls away from the pan when stirred, almost like a wet brownie batter.
- At this point allow to cool.
- Blend in a blender until smooth and place in a jar for refrigeration.
- This is great over cottage cheese.
- This recipe yeilds a large portion.
- If a smaller portion is desired simply cut down the number of apples used and lessen the spices.
- This recipe is extremley variable. The
measurements given are simply a suggestion.
To make good apple butter, go by smell. Alter
the amounts so that your favorite flavor
is enhanced. In other words, have fun with it
and create your own special taste.
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