Friday, November 13, 2009

Apple Butter

By: Lucy Waverman
Scrumptious on toast, muffins or as a filling for a tart, this thick, jam-like purée keeps for a month in the refriger-ator or in the freezer for use all year. A mixture of apples such as Spys, Cortlands, Mutsu and Royal Gala give a deliciously complex taste to the apple butter, but if you have to choose, just use Spys.

3 cups (750 mL) apple cider
4 Ibs (2 kg) apples
Grated rind of 1 lemon
1/4 cup (50 mL) lemon juice
1 cup (250 mL) granulated sugar

1. Place cider in large pot. Bring to boil on medium-high heat and boil until reduced by half, about 10 to
15 minutes.

2. Peel and core apples and thinly slice. Add to cider along with the lemon rind and juice. Cook on medium-low heat for 15 to 20 minutes or until very soft.

3. Purée in batches in food processor or use an immersion blender. Add sugar, return to low heat and cook for 3 to 4 hours, stirring occasionally until apples are very thick, watch to ensure the bottom doesn't scorch. Taste the mixture as it cooks, adding more sugar if needed.

Makes 3 cups


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