HOW TO MAKE APPLE BUTTER FROM APPLESAUCE RECIPES
EASIEST CROCKPOT APPLE BUTTER RECIPE - SKINNYTASTE
This easy Apple Butter recipe made in the slow cooker is the perfect way to use apples if you're planning on going apple picking in the fall!
Provided by Gina
Categories Sauce
Total Time 430 minutes
Prep Time 10 minutes
Cook Time 420 minutes
Yield 32
Number Of Ingredients 6
Steps:
- Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.
- Cover and cook high 5 hours, or low 10 hours, stirring once halfway, until the apples are tender and dark brown.
- Uncover and puree with an immersion blender.
- Cook on high uncovered 2 hours, stirring occasionally, until thickened.
- Spoon into jars or containers, cover and refrigerate.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 37 kcal, CarbohydrateContent 11 g, SodiumContent 1 mg, FiberContent 1 g, SugarContent 9 g
SPEEDY APPLE BUTTER RECIPE: HOW TO MAKE IT
After I read an article in Country EXTRA about a church group in Tennessee that made apple butter, I thought I would share a recipe I’ve used for many years. This shortcut version only takes about a half hour to make, and it starts with applesauce. I make my own sauce from the Golden Delicious apple tree in my yard. I hope someone who just wants to remember the taste of “homemade” apple butter, but in a small amount, will enjoy it.
Provided by Taste of Home
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1-1/2 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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Total Time 2 hours 30 minutes
Category autumn, feed a crowd, Thanksgiving, winter, dessert
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Total Time 2 hours 30 minutes
Category autumn, feed a crowd, Thanksgiving, winter, dessert
- For the cake: Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick baking spray with flour. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, apple pie spice, granulated sugar and brown sugar. Add the applesauce, oil, milk, eggs and vanilla extract. Whisk just until thoroughly combined. Mix in the chopped walnuts, if using. Transfer the batter to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan, on a wire rack, about 1 ½ hours. For the icing: Meanwhile, in a medium saucepan, brown the butter by melting it over medium heat, then let it cook and bubble for an additional 3-5 minutes or until the foam and butter underneath is golden brown. Transfer it to a heatproof bowl and swirl a few times to help it stop browning. Let it cool completely at room temperature while the cake bakes and cools, about 2 hours. Once the butter has cooled, beat with a hand mixer (or in the bowl of a stand mixer with the paddle attachment) until creamy and smooth, scraping the bottom of the bowl once. Add the powdered sugar, maple syrup, vanilla, salt and heavy cream. Beat on medium speed until light and fluffy, about 2 minutes. Spread over top of the cake, then top with more walnuts, if you like. Slice and serve, or cover and refrigerate until ready to serve.
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- Add all ingredients to a bowl of a crockpot and toss to combine. Cover and cook on low for 10 to 12 hours or until apples are deeply golden and falling apart. Using an immersion blender or regular blender, blend apples until smooth. If using a regular blender, pause to remove lid every so often to let steam escape. Pour apple butter into jars and let cool to room temperature. Cover and store in refrigerator. It will keep for a few weeks.
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Calories 55 kcal per serving
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Calories 55 kcal per serving
- Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.
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