With homemade apple butter!!
How does that
work? Does someone have to milk an apple tree and then churn the sap?
You've never heard of Apple Butter?????
Ok, I think the NZ in your profile is New Zealand so let me introduce you to a good ol' Southern USA tradition...
4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon
A chinois sieve and pestle or a food mill
1 Cut the apples into quarters, without peeling or coring them, cut out damaged parts. Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
2 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
3 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)
4 Store in the refrigerator after the sauce cool downs or can the sauce to preserve.
Why is Apple Butter called Apple Butter???? Because Apple Sauce was taken! Apple butter
From Wikipedia, the free encyclopedia
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Apple butter is a highly concentrated form of applesauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes. The concentration of sugar gives apple butter a much longer shelf life as a preserve than applesauce. It was a popular way of using apples in colonial America, and well into the 19th century. The term "butter" refers to the thick, soft consistency, and its use as a spread for breads. Typically seasoned with cinnamon, cloves, and other spices, apple butter may be used as a side dish, an ingredient in baked goods, or as a condiment. The Pennsylvania Dutch often include it as part of their traditional seven sweets and seven sours dinner table array.
In areas of the American South, the production of apple butter is a family event, due to the large amount of labor necessary to produce apple butter in large quantities. It is also used on a sandwich to add an interesting flavour, but is not as commonly used as in historical times. Traditionally it was and is prepared in large copper kettles outside. Large paddles are used to stir the apples and family members would take turns stirring. The men and boys would care for the fire while the women and girls would stir.