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Rich Apple Butter
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Recipe Information
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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