Apple butters are lower in sugar than traditional jams and, once opened, they need to be kept in the fridge. Cooking the apples in cider brings a delightful sparkle to the butter, the flavour of which will vary depending on the type of cider used (pick one you enjoy drinking).
Ingredients:
- 1kg/2lb 4oz cooking apples, plus a few extra if using windfalls, no need to peel or core
- 500ml/18fl oz cider
- 400–500g/14oz–1lb 2oz granulated sugar
- ½ tsp ground cloves
- ½ tsp ground cinnamon
Method:
-
If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. Remove from the heat.
-
Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and…
Continue reading methods & tips on the next page
This Is My Fave Dish Ever And I Finally Found A Version For The Slow Cooker
STUFFED PEPPER CASSEROLE
Best Ranch You’ll Ever Taste And Its Homemade
3 Ingredient Sausage Cream Cheese Casserole
Vegan Lentil Soup
Natural Home Remedies: The Power of Onion and Onion Peel for Bladder and Prostate Health
“My Nana and aunties used to make this when I was young”
The Fishy Smell and Melting Electrical Outlets: A Warning You Shouldn’t Ignore
Crock Pot Ham and Cheese Sliders