SC - Apple Butter Question

[upsxdls at okway.okstate.edu]

     Micaylah,
     
     My recipe for any fruit butter - apple, pear, peach, apricot, etc.
     
     Apple (I use Red Delicious or Winesap, they mush easier) Butter
     Peel and core apples.  Place in a heavy pan with just enough water to cover 
     the bottom of the pan.  Cover and simmer until fruit softens.  Mash with 
     potato masher.  Measure mashed fruit.  Add an equal amount of sugar.  Cook 
     over low heat, stirring occasionally.  If I want to add spices, I usually 
     use whole cinnamon sticks and cloves wrapped in a cheesecloth bag.  If you 
     use ground spices, it will turn the mixture dark.
     
     Pear is done the same way, but ginger is the usual spice.  Peaches & 
     apricots do not have to be peeled, but should be run through a food mill to 
     remove the skins before measuring.  I don't add spices to the peach or 
     apricot butters.  They're too wonderful all by themselves!
     
     Leanna McLaren of Sparrowhaven
     "Who will love a little sparrow?"
     
     
     


______________________________ Reply Separator _________________________________
Subject: Re: SC - Apple Butter Question 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    6/14/98 6:43 PM


Tyrca said...
>As I remember, apple butter turns out like applesauce, but darker, and 
>with less juice than applesauce.  It still has that sort of grainy 
>texture that applesauce has, but is smoother, and my mother's always 
>tasted pleasantly of cinnamon and cloves.  She did a wonderful pear 
>butter too, and a peach preserves that would knock your socks off.
     
     
Pear Butter? mmmmmmm.
     
 . . .and the recipe is??? (impatient foot-tapping)
     
;) :) 
     
Micaylah
     
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