Monday, September 28, 2009
One thing I wanted to do with my mass of apples was to make Apple Butter this year. I overcame my fear of canning when I made my homemade pickles over the summer, so I was excited to jar the apple butter as well.
I chose this recipe because it didn't require the use of a food mill since I don't have one, nor do I want to buy one. Looking back, I'm sure I could have used any Apple Butter recipe and just pressed the apple mixture through a sieve instead of running it through a food mill like I did for this one, but I liked that there was no mention of a food mill in the recipe itself!
This recipe was great. I used the stovetop directions because it was quicker, and it was really easy and fun to do. The only part that is tedious was peeling, coring and chopping the apples, but this little tool came in very handy for that and made the process much easier.
The apple butter itself is smooth and rich, with great subtle hints of fall flavors and spices. Spread this apple butter on toast, English muffins or even pork chops to bring the flavors of autumn to your meal. This recipe is certainly a keeper...I've already made it 3 times this year alone! Additionally, you don't need to jar the apple butter (although it makes great gifts)...you can also put it in a bowl and refrigerate for up to a week. Enjoy!
Recipe can be found at www.MyRecipes.com and is from Cooking Light.