Pennsylvania-Dutch Apple Butter

recipe

Yield:

3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 25
Caloriesfromfat 4 %
Fat 0.1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 6.4 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 2 mg
Calcium 5 mg

Ingredients

6 1/2 cups chopped peeled Granny Smith apple (2 pounds)
1 1/4 cups apple cider
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Preparation

Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth.

Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool. Store butter in an airtight container in refrigerator up to 2 months.

October 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note