SUPREME APPLE BUTTER
This is the ultimate apple butter recipe given to me by a former English teacher who loves to cook. It reminds me of fall and tastes heavenly. It's sweet, but not too sweet. It is just perfect. It tastes great on muffins, pancakes and vanilla ice cream.
Provided by A. Parker
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 4h25m
Yield 48
Number Of Ingredients 8
Steps:
- In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
- Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.
Nutrition Facts : Calories 60 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.2 g, Sodium 3.9 mg, Sugar 12.3 g
APPLE BRANDY BUTTER
Provided by smox1
Time 29m
Yield 6 half-pints
Number Of Ingredients 6
Steps:
- Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal.
APPLE BRANDY APPLE BUTTER
Make and share this Apple Brandy Apple Butter recipe from Food.com.
Provided by crazymom
Categories Sauces
Time 3h20m
Yield 5 CUPS
Number Of Ingredients 8
Steps:
- Heat juice concentrate, wine and apples to boiling in 4-quart Dutch oven; reduce heat to low.
- Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft.
- Mash with potato masher if necessary, to remove all lumps.
- Stir in remaining ingredients.
- Heat to boiling; reduce heat to low.
- Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
- Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace.
- Wipe rims of jars; seal.
- Cool on wire rack 1 hour.
- Store in refrigerator up to 2 months.
Nutrition Facts : Calories 449.9, Fat 0.9, SaturatedFat 0.2, Sodium 35.1, Carbohydrate 111.7, Fiber 9.1, Sugar 96.3, Protein 1.4
ROAST TURKEY WITH APPLE-BRANDY GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 13h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine the salt, 1 teaspoon pepper and the sugar in a small bowl. Remove the neck and giblets from the turkey and reserve for the gravy (discard the liver). Transfer the turkey to a rimmed baking sheet and pat dry. Season the skin and inside the cavity with the salt mixture. Refrigerate, uncovered, overnight.
- Remove the turkey from the refrigerator and rinse off the salt mixture; pat dry. Position a rack in the lower third of the oven and preheat to 325 degrees F. Place the apple, half of the onions, 2 garlic halves, the lemon and about 10 thyme sprigs in the cavity of the turkey; tie the legs together with twine and place breast-side up in a roasting pan. Melt 2 sticks butter with 6 thyme sprigs in a small saucepan over medium heat. Divide the melted butter in half. Brush the turkey with half of the melted butter and tent with foil. Transfer to the oven and roast 3 hours.
- Meanwhile, combine the chicken broth, bay leaves, reserved neck and giblets, and the remaining chopped onion, 2 garlic halves and 4 thyme sprigs in a saucepan; bring to a boil. Lower the heat to medium and simmer until reduced to about 4 cups, about 1 hour. Strain into a clean saucepan; set aside for the gravy.
- Remove the turkey from the oven and increase the oven temperature to 425 degrees F. Divide the remaining melted butter in half (remelt if necessary). Uncover the turkey and brush with half of the melted butter. Return to the oven and continue roasting until browned and a thermometer inserted into the thigh registers 165 degrees F, 45 minutes to 1 hour.
- Stir the honey into the remaining melted butter and brush all over the turkey; roast 10 more minutes. Remove from the oven, transfer to a cutting board and brush with any remaining honey butter; let rest 30 minutes before carving.
- Meanwhile, make the gravy: Pour out the fat from the roasting pan and discard. Set the roasting pan on 2 burners over medium-high heat; add the apple brandy and hard cider. Cook, scraping up any browned bits with a wooden spoon, until reduced by half, about 10 minutes. Add the reserved chicken broth and bring to a simmer.
- Mix the flour and the remaining 2 tablespoons butter in a small bowl to make a paste; whisk into the roasting pan. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 25 minutes. Strain and keep warm over low heat. Carve the turkey and serve with the gravy.
APPLE BUTTER WITH BRANDY
Moms Apple Butter Great recipe
Provided by kimT13
Categories Desserts
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- Cook in non aluminum pan cooking apples covered in cider for 20 minutes. Put through food mil. Add brown sugar and spices over low heat for 3-3.5 hrs uncovered until thick stirring to prevent burning. Add BRandy and process to desired thickness. Fill sterilized jars and process
Nutrition Facts : Calories 491 calories, Fat 0.939773279032705 g, Carbohydrate 128.242448428894 g, Cholesterol 0 mg, Fiber 11.840175631816 g, Protein 1.40559432882871 g, SaturatedFat 0.162510780275766 g, ServingSize 1 1 Cup (594g), Sodium 25.18565982463 mg, Sugar 116.402272797078 g, TransFat 0.455844465815324 g
CALIFORNIA CROCK POT DANDY BRANDY APPLE BUTTER
I happen to have a bonafide apple tree in my SoCA yard, quite unusual for this area. I do nothing to care for it, but it rewards me with a plethora of apples (rather like Golden Delicious) this time each year. I borrowed my friend's antique cone shaped Chinois colander to make applesauce. You cook the apples, skin & all, until they're soft enough to push through this sieve with a wooden mallet (rather like a rolling pin with a pointed end.) I've found they're still available but very expensive. I'm now searching E Bay for a vintage model. You could always peel & core the apples & proceed to make applesauce in the traditional way; or try pushing them unpeeled & cooked through a regular colander. In any case, here's the resulting home grown apple sauce made better-butter. I thought it to be a "breakfast" item, but I took some along to a dinner party where biscuits were served and came home with an empty jar! Maybe it's due to the secret ingredient?
Provided by San Marcos Sunshine
Categories Apple
Time 10h30m
Yield 4-6 half pints
Number Of Ingredients 8
Steps:
- Add sugar to prepared applesauce to taste, depending on the sweetness of your apples.
- Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often.
- Pour into hot sterilized jars, leaving ¼ inch head space. Vacuum seal.
- Alternately, cool, put in plastic containers and freeze.
- Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.
Nutrition Facts : Calories 302.6, Fat 0.2, SaturatedFat 0.1, Sodium 16.2, Carbohydrate 80.1, Fiber 2.9, Sugar 76.5, Protein 0.5
APPLE BRANDY
I spend a lot of time developing recipes for the many fruits and vegetables we grow on our farm. In this creation, apple liquor is enhanced with spices for a delightful drink.-Deanna Seippel, Lancaster, Wisconsin
Provided by Taste of Home
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE BUTTER
Chevy Chase helps Martha make a healthy school lunch for kids using seasonal fruit: apple butter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 5 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes.
- Preheat oven to 250 degrees. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon. Using an immersion blender, puree mixture until smooth.
- Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3 to 3 1/2 hours. Let cool before serving. Apple butter may be kept, refrigerated in an airtight container, up to 5 days.
RON'S BRANDY APPLE PIE
Ron Dube's recipe for brandy apple pie won first place in Stone Barns' 2006 pie contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-inch pie
Number Of Ingredients 25
Steps:
- Make the crust: In a large bowl, sift together flours, sugar, salt, baking powder, and mace. Cut in butter with a pastry blender until pea-size clumps form. In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
- Turn the dough out onto a work surface. Divide in two. Sprinkle with just enough flour and sugar to coat. Place each half on a sheet of plastic wrap. Flatten and form two disks. Wrap, and refrigerate at least 1 hour before using.
- Make the filling: In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside. Place apples in another large bowl. In a small bowl, mix together brandy and vanilla; pour over apples. Add 3/4 of the flour mixture to the apples; toss to combine.
- Preheat the oven to 400 degrees. Butter and flour a 12-inch pie plate; set aside. Place two large sheets of plastic wrap on top of one another on a work surface. Sprinkle with enough flour and sugar to lightly coat. Place 1 disk of dough on plastic wrap, and lightly sprinkle with flour and sugar. Cover dough with 2 large pieces plastic wrap. Roll out dough between plastic wrap to a 14-inch circle. Peel off top layers of plastic wrap and flip dough over into prepared pie plate. Carefully peel off remaining layers of plastic wrap. Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
- Sprinkle reserved flour mixture into pastry-lined pie plate. Fill with apple mixture, mounding in the center; dot with butter. Roll out second disk of dough between plastic wrap following the same process as above. Lay over apples. Cut vents into top crust. Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
- Divide beaten egg yolk in half. Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside. Gather reserved pastry trimmings together and roll 1/8 inch thick; brush with colored yolk. Cut out into leaf shapes.
- Brush top of pie with reserved egg yolk and attach decorative shapes. Sprinkle with sugar.
- Place pie on a baking sheet. This will catch any juices that may overflow during baking. Loosely cover pie with parchment-lined aluminum foil. Transfer pie to oven and bake for about 1 hour. Reduce temperature to 375 degrees and continue baking for another hour. During the last 10 minutes of baking, remove foil so that the pie has a nice golden color. Serve pie warm.
APPLE BRANDY CHEESECAKE
If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.-Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes., In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Nutrition Facts : Calories 617 calories, Fat 42g fat (25g saturated fat), Cholesterol 187mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 10g protein.
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