SC - Apple Butter Update

[Micaylah]

Ras,
Just finished the a. butter and its kinda weird. The recipe called for me to
put it thru a fine sieve. When it was the consistency of thick tomato sauce
it wouldn't go thru the sieve, but no biggy. In order to pulverize it a
little more I smushed it for a while with a wooden pestle. I suppose I
could've food processed it but was too lazy. Maybe with the next batch?

At any rate, because I am not overly fond of ginger <gasp> I had planned on
making the next batch with cinnamon anyway.

Should I add cloves and nutmeg as well, or just cinnamon? Your opinion?

Micaylah

Can anyone out there spare me the time to tell me anything about the history
of Apple Butter?

Thanks the List




>In a message dated 6/13/98 2:14:18 PM Eastern Daylight Time,
>dy018 at freenet.carleton.ca writes:
>
><< The first batch will have fresh ginger in it but since I am not a huge fan
> of the flavour will be trying it without the ginger as well.
> 
> Will this have any bearing on the outcome of the butter or is it just a
> flavour enhancement?
> 
> Micaylah >>
>
>Usually apple butter is seasoned with cinnamon, cloves and nutmeg which are
>added near the beginning of the cooking process. I have never had it with
>ginger so I wouldn't be able to say if leaving it out would have any bearing
>on the final product. My assumption is that it would be less gingery. :-)
>
>Ras

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