Speedy Apple Butter Recipes

STOVETOP APPLE BUTTER

Steps:

• In a 6- to 8-qt. heavy kettle, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press cooked apples through a colander or food mill. Discard peels. , Return pureed apples to the kettle. Stir in the remaining ingredients. Simmer, uncovered, stirring frequently, until the consistency is very thick and the color is dark brown, about 8 hours. Freeze in containers.

APPLE BUTTER

Steps:

• Mix all ingredients in 5- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
• Mash apples with potato masher or large fork.
• Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
• Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

SUPREME APPLE BUTTER

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.

APPLE BUTTER QUICK BREAD

Steps:

• Heat the oven to 350 degrees, and lightly grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, allspice, nutmeg and salt to combine. Set aside.
• In a large bowl, whisk the oil, sugar and brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and whisk well after each addition to incorporate. Whisk in the vanilla extract.
• Add the flour mixture and stir just to combine. Add the apple butter and yogurt and mix well to incorporate. Pour the batter into the prepared loaf pan and spread into an even layer.
• Sprinkle the surface of the loaf generously with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

SPEEDY APPLE BUTTER

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. Remove from the heat; cool. Store in airtight containers in the refrigerator.

APPLE BUTTER BREAD

Steps:

• In a mixing bowl, combine the apple butter, cinnamon and cloves.
• Whisk in the water, then oil, then brown sugar, then the eggs (not all together). Mix until smooth.
• Sift together (important so you don't get white lumps in your dark bread), flour, baking soda and salt. Then combine with the apple butter mixture and mix until smooth.
• Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans.
• Bake at 350F for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves.
• Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.