Sauced: Apple Butter

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Sauced: Apple Butter might be a recipe you should try. This recipe serves 3. One serving contains 872 calories, 2g of protein, and 1g of fat. For $2.42 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 355 would say it hit the spot. From preparation to the plate, this recipe takes approximately 3 hours. If you have ground nutmeg, ground cinnamon, white sugar, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. If you like this recipe, take a look at these similar recipes: Apple Butter French Toast Roll Ups with Apple Butter Cream Cheese Dipping Sauce #AppleButterSpin, Apple Butter Bread with Maple and Apple Butter Dip / Giveaway #applebutterspin, and Sauced: Ranch.

Servings: 3

 

Ingredients:

1 cup apple cider

4 lbs of mixed good cooking apples (such as Fuji, Granny Smith, or Courtland), peeled, cored, and cut into large chunks

1/8 teaspoons ground allspice

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 tablespoons lemon juice

2 cups white sugar

Equipment:

pot

blender

bowl

Cooking instruction summary:

Procedures 1 Place apple and apple cider in a large heavy pot and bring to a simmer over medium heat. Cover and cook until apples are completely tender, about 20 to 30 minutes. 2 Place half of the apples in the jar of a blender and purée until completely smooth. Pour into a medium bowl and repeat with remaining apples. 3 Pour puréed apples back into large pot and bring to a simmer over medium-low heat. Stir in sugar, lemon juice, cinnamon, nutmeg, cloves, and allspice. Continue to simmer, uncovered, until sauce turns a deep brown and thickens, about 1 to 2 hours, stirring regularly to prevent burning. 4 Let apple butter cool to room temperature, then store in an airtight container in the refrigerator for up to three weeks.

 

Step by step:


1. Place apple and apple cider in a large heavy pot and bring to a simmer over medium heat. Cover and cook until apples are completely tender, about 20 to 30 minutes.

2. Place half of the apples in the jar of a blender and purée until completely smooth.

3. Pour into a medium bowl and repeat with remaining apples.

4. Pour puréed apples back into large pot and bring to a simmer over medium-low heat. Stir in sugar, lemon juice, cinnamon, nutmeg, cloves, and allspice. Continue to simmer, uncovered, until sauce turns a deep brown and thickens, about 1 to 2 hours, stirring regularly to prevent burning.

5. Let apple butter cool to room temperature, then store in an airtight container in the refrigerator for up to three weeks.


Nutrition Information:

Quickview
871k Calories
1g Protein
1g Total Fat
227g Carbs
5% Health Score
Limit These
Calories
871k
44%

Fat
1g
2%

  Saturated Fat
0.24g
2%

Carbohydrates
227g
76%

  Sugar
203g
226%

Cholesterol
0.0mg
0%

Sodium
11mg
0%

Get Enough Of These
Protein
1g
3%

Fiber
15g
61%

Vitamin C
32mg
39%

Manganese
0.45mg
23%

Potassium
744mg
21%

Vitamin B6
0.27mg
13%

Vitamin K
13µg
13%

Vitamin B2
0.2mg
12%

Copper
0.19mg
9%

Magnesium
35mg
9%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
8%

Phosphorus
73mg
7%

Vitamin A
330IU
7%

Iron
0.97mg
5%

Calcium
52mg
5%

Folate
20µg
5%

Vitamin B5
0.42mg
4%

Vitamin B3
0.63mg
3%

Zinc
0.29mg
2%

Selenium
0.92µg
1%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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