Apple butter that's baked

RECIPE FINDER

October 22, 2008|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Mary Earl of Baltimore was looking for a recipe for apple butter that is made in the oven. Betty Smith of Bend, Ore., sent in her recipe for the butter that she adapted over the years. Her recipe is very simple and allows for personal variation.

Almost any type of apples will work, and she also says you can use any type of sweetener as well - just aim for a cup's worth. Her recipe is not meant to be preserved. This butter is ideal for this time of year, when apples are so varied and plentiful.

Recipe request

* Misty Zimmerer of Baltimore is looking for a recipe for an Amish Whoopie Pie.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

BAKED APPLE BUTTER

(makes 3 cups)

4 large Granny Smith apples

4 large Braeburn apples

1 cup unsweetened apple juice or apple cider

1 cup brown sugar

2 heaping teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1 teaspoon lemon juice

pinch of salt

Core and cut the apples into chunks, but leave the skins on. Put apples and apple juice into a large saucepan and boil over medium heat for 30 minutes or until apples are soft.

Preheat oven to 275 degrees. Using a stick blender or food processor, blend the cooked apples until smooth. Add sugar, cinnamon, cloves, allspice, lemon juice and salt. Stir to mix well.

Pour into a 13-by-9-inch baking pan and bake for 3 hours, stirring every half-hour or until the butter reaches the consistency you like. Cool and transfer to plastic or glass containers.

This recipe is not meant to be processed and "put up," so be sure to keep it refrigerated. It will keep for several weeks in the refrigerator.

Per tablespoon: : 42 calories, 0 grams protein, 0 grams fat, 0 grams saturated fat, 11 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 5 milligrams sodium

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