Apple Butter

Name: Apple Butter
Prep time: 2 h
Total time: 2 h
Yield: 3 c.
Ingredients: 5 lb. cooking apples, cored and quartered; 1 c. apple cider; 2 tbsp. orange juice; 1 c. dark brown sugar; 1/2 c. granulated sugar

By Cheryl SlocumPublished: May 1, 2003

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Charles Schiller

Yields:

3 c.

Prep Time:

2 hrs

Total Time:

2 hrs

Cal/Serv:

Apples, cooked slowly, become a sweet pureed compote, ready to be spread on buttery waffles, pancakes, or toast. Try this with our homemade Oatmeal Breakfast Bars (see Related Links).

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Ingredients

5 lb. cooking apples, cored and quartered
1 cup apple cider
2 Tbsp. orange juice
1 cup dark brown sugar
1/2 cup granulated sugar

Directions

1. Step 1Make the Apple Butter: Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft, 30 to 40 minutes.
2. Step 2Remove the pan from the heat. In small batches, purée the apples and any cooking liquid through a food mill. Return the purée to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the purée thickens slightly, about 10 minutes.
3. Step 3Reduce heat to low, partially cover, and simmer for 1 hour. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month.