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Got lots of apples? Try this apple butter, bursting with the flavors of fall’s harvest and warm spices.<\/p>\n
Don’t let the name fool you. There’s no actual butter in this delicious jam-like spread. The name comes from its smooth and buttery texture.\u00a0In addition to fresh apples, you’ll need a little apple juice, some pure maple syrup, cinnamon, allspice, and a touch of cloves.<\/p>\n
Just a few ingredients needed for delicious apple butter that tastes sooooooo much better than the store-bought stuff and with fractions of the sugar!<\/p>\n
More versatile than ketchup, Apple Butter and…<\/p>\n
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How about including it on your holiday cheeze board? It’s also a great savory option as a marinade or glaze for proteins such as chicken or pork.<\/p>\n
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Apples<\/strong><\/p>\n Granny Smith, Fuji, Braeburn, McIntosh, Cortland, Golden Delicious, Gravenstein, and Winesap are good varietals for making apple butter. We like using Granny Smith, but oftentimes we’ll use a combination of mostly Granny Smith with 2 soft and sweet varieties. For this batch we used Granny Smith, Golden Delicious, and Fuji.<\/p>\n Granny Smith apples are more firm and tart and have a higher pectin content than sweet apples. The higher pectin allows for a nice setting or gelling.<\/p>\n First Stage of Cooking<\/strong><\/p>\n Core, peel, and cut the apples into quarters. Then cut each quarter in half crosswise.<\/p>\n Put the apples into a large pot. Add water and apple juice and bring to a boil. Reduce heat and simmer for about 20 minutes, until apples are soft.<\/p>\n <\/p>\n