• Phyllis Prestamo

Old Fashioned Apple Sauce and Apple Butter

Although apple sauce was widely made and eaten in the 1700's, the idea of making a sauce with apples dates back to medieval times in Europe. Apple sauces and butters come in as many flavors as there are apple varieties from very tart to very sweet. The main differences between apple sauce and apple butter are the amount of sugar added and the reduction or thickening of the sauce after the apples have been blended and returned to the pot for apple butter. Making these apple sauces and butters is extremely quick and easy and there are no unnecessary additives, starches or fillers.


Apple Sauce


Ingredients

  • 6 lbs. apples, peeled, cored and cut into chunks

  • 1 cup apple juice, apple cider or water

  • juice of 1 lemon

  • 1/2 cup of brown sugar or white sugar

  • 1 tsp. cinnamon or to taste

  • optional: nutmeg, maple sugar, allspice or butter


Directions

  • Place all ingredients in a saucepan and stir.

  • Cook over medium heat, stirring occasionally for about 25 minutes or until the apples are soft.

  • Depending on your preference, you can leave the sauce chunky or you can blend it in a food processor, blender or food mill before storing in jars in the refrigerator.

Apple Butter

Ingredients

  • 3 lbs. apples, peeled, cored and cut into chunks (if you are using a food mill there is no need to peel the apples)

  • 3/4 cup apple cider vinegar, apple juice or water

  • 1/2 tsp. salt

  • 1 cup brown sugar

  • spices to taste - cinnamon,nutmeg, allspice, pumpkin pie spice, or apple pie spice

  • 1 tsp. vanilla

Directions

  • Place apples, liquid and salt in sauce pan and cook on medium until the apples are very soft.

  • Using a food mill, grind the apple mash into a very fine sauce (toss the peels.) If your apples are peeled, you can use a food processor or blender.

  • Return the blended apples to the pot and add the sugar, spices and vanilla.

  • Heat over medium heat, stirring occasionally until the sauce is thick and turns dark brown.

  • Cool and refrigerate for up to 3 weeks or freeze or can.


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