Apple butter: A velvety spread for fall's finest fruits
Velvety spreads made from seasonal fruits are often called "butters," even though they have little in common with traditional butter. What connects them is that they are just as perfect for challah, fresh rolls, toast, or cookies. Fans of fruity flavours will be pleased.
Late fall and winter are good times for apple preserves. These fruits are now at favourable prices, and their taste is excellent. It's the perfect time to turn them into jams, preserves, or purees. You can also make a delicious "apple butter," a very thick puree made from long-simmered apples with added butter. This gives it a velvety consistency.
Sweet or spicy
Apples cooked long enough create a thick, velvety mass that can resemble butter. That's why these fruits are perfect for thick spreads. We usually prepare them sweetly, for example, with cinnamon, cloves, and orange zest. Apples can also easily be given a spicy note; just reach for ginger, paprika, or nutmeg. In this latter form, they are ideal for meat roasts. They pair well, for example, with pork tenderloin.
Apple "butter"
Ingredients:
- 3 kg of apples,
- 125 mL sugar, preferably dark,
- 180 mL butter,
- a teaspoon of cinnamon,
- a few cloves,
- 1 orange - grated zest.
Preparation method:
- Wash the apples, peel them, remove the seed cores, and then cut them into small pieces.
- In a large pot, melt about 60 mL of butter, then add the apples and sugar.
- Simmer everything over low heat for about two hours. The fruits should break down, creating a smooth, thick mass with a slightly brown colour, resulting from the caramelization of sugar and fruits.
- Near the end of simmering, add the spices and orange zest.
- Add the rest of the butter to the mixture and blend together.
- Transfer into sterilized jars and pasteurize for 12-15 minutes.
