Apple butter question
oasisowner
11 years ago
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malna
11 years agodigdirt2
11 years agoRelated Discussions
Apple Butter from Applesauce
Comments (14)rebel, I just made applesauce and apple butter last week and boy does it make your house smell good. I learned a few things, as it was my first time as well, and I'm happy to share. First, I strongly recommended that you use the crockpot to prevent burning- stir every 1/2 hour or so. To let steam escape, I left the lid half off at an angle. I actually discovered that my crockpot was much hotter on one side than the other so I would lift the pot out of the base and rotate it 180 every hour or two to even out the heat. I could easily see how the butter could burn in the oven or on the stove. Also, how much applesauce do you have? The sauce cooks down to an amazingly small amount butter. I made 2 batches of applesauce from about 10lbs apples each in the crockpot. I cooked the second batch even further down till it was nice and dark brown, starting to get thick, and then added in half of the first batch (which I blended first, to make creamy) with all the extra juice juice and an extra 1/2 cup of sugar. This made the butter super flavourful and rich. Think butterscotch candy's creaminess but in a Christmas-y apple flavour. Oh, so good! In the end I had 4 1/2 pint jars of butter and 4 pint jars of sauce. Good luck with your butter! -e....See MoreIs Apple Maple Jam same as Apple Maple Butter ? other ??s
Comments (3)Not apple butter..... The clue is cook to the jell stage and the other clue is the amount of sugar. Apple butter has very little sugar compared to the amount of apples and is pretty much apples a littls sugar and spices reduced way down. Linda C Here is a link that might be useful: how to make applebutter...See MoreApple Butter or Apple Sauce?
Comments (5)Not sure why you're worried about ascorbic acid unless it eats pectin... But that's really not all that big a deal. I made apple butter a few weeks ago with a combination of Jonathan and Courtland apples. I boiled the apples in a combination of water and apple cider (the recipe I used called for apple cider vinegar and a LOT more sugar), strained the pulp through a sieve and into my crockpot. The spices I used were clove, cinnamon, nutmeg, a little allspice, and primarily brown sugar for sweetening. I cooked everything on high in an uncovered crockpot for about 10 hours until it was nice and thick and the consistency I wanted....See MoreBaked Apples without Butter?
Comments (20)Given the qualifiers you've posted, I'm guessing that it's the syrupiness, that's as much from the combination of the apple's juice and the butter, that you're really missing, If it's just the texture of the sugar, you can melt it with a little apple juice before you bake the apple, and perhaps baste a few times to make sure the caramel qualities stick. Perhaps it would be better in that case to do halves so you could keep the syrup in the channel from the core. For that sauce with butter in it velvetiness, it would be hard to make a substitute. The closest would be margarine, but that is also a problem. My only contribution there is to ask if you've looked at/tried Earth Balance (I see someone else also recommended it). It doesn't have anything weird in it, and it's totally non-dairy, but it might be just as bad as the other butter substitutes you don't care for. It's fine in cookies and some sauces though I'm less confident that it wouldn't break in a baked apple. If other animal fats are okay, I think the suggestion of schmaltz is a good one, but it would have to be rendered without onions or seasoning. You might also consider duck fat, which I think tastes better than chicken fat. Good luck finding a satisfactory method!...See Moretangrene
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