........................................ (Photo shamelessly snatched from Autumn Rose's blog)..........................................Ingredients:
* 5 lbs. apples ,(cored , peeled, and chopped fine)
* 2 cups fresh apple cider
* ½ cup white sugar
* 2 tsp. ground cinnamon
* ½ tsp. ground cloves
* ½ tsp. ground ginger
* 1/4 tsp. salt
* ½ cup brandy of choice
Preparation:
1. Place the apples in a large crock pot.
2. In a medium bowl mix all of your spices, salt, apple cider, and brandy. Pour the mixture over the apples and stir until all of the apples are well incorporated in the liquid.
3. Cover and set the crock pot on low. Cook covered for 12 hours.
4. Stir the mixture until it is completely broken down and resembles loose apple sauce.
5. Add additional sugar and brandy to taste, and cook an additional 2 to 3 hours uncovered.
6. Once the mixture has taken on a thick jam like texture, turn the crock pot off and allow the mixture to cool for about 30 minutes.
7. Spoon into sterile jars and boil in water for 7 minutes.
8. Place jars on a rack and allow the jars to self seal. You will hear the lids pop as they seal.
9. Store on shelves or in the refrigerator for future use.
(NB: Steps 7-9 assume you will have leftovers or are not planning to use or give away immediately)
Yield: 4 pints
Yield: 4 pints
Prep time: 20 minutes
Cook time:12 hours covered, 3 hours uncovered
Try this on a toasted English muffin, toast, or home made biscuits, even waffles or pancakes....oh so tasty! Delightful at breakfast or as an addition to afternoon tea with chilly girls just arriving home from school.
For an extra sinful experience, try making a quick spread of 1/2 c. small curd cottage cheese and 1 Tb. each of cream cheese and sour cream, with a little powdered sugar added for sweetness - process or mix thoroughly with a fork. Play with the proportions (this is a half-batch of something I made up to fill crepes back when I had time to do such things - I've never exactly written it down before).
Spread on a bagel or Texas toast, then spoon the apple butter on top.
YUM-O-RAMA!
4 comments:
Yummy indeed ~ thanks for this!
I have more apple pictures I will be putting up later :)
AR xx
My apple post is up here http://bloomingathome.wordpress.com/2008/10/20/apple-fair/ :)
I love it AR!
It's so interesting, there's a whole universe of different colors, textures, and tastes of apples - and the names! The varieties and etymologies are fascinating. I like to eat nice, crisp, tart Granny Smiths and Fujis, but Cortlands (named for its hometown of Cortland, NY, which is about 90 minutes from here) are best for saucing, and thus this recipe. If I were at a market in England, I'd have to experiment because I'd be at a loss to tell you the respective virtues of, say a Nonsuch vs. a Katy or a Bloody Ploughman!
:-o~~
I wish that I had some now!
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