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Apple Butter

2 lbs Cooking Apples
6 Eating Apples
1 pt Crinnachtaun Apple Juice
Juice and grated rind of 1 Lemon
1 stick Cinnamon
1 Nutmeg freshly grated

Quarter the Apples and remove the cores.
Put them with the lemon, the apple juice and the spices in a large covered bowl in the microwave.
Cook these at full until very soft.
Let them cool and then puree them in a liquidiser or food processor.
(You get a smoother puree in a liquidiser).
Push these through a sieve and weigh the resulting puree.
Weigh out 12 oz. of sugar for each pound of Apples.
Put the puree and the sugar in a pan and bring to a gentle simmer.
Simmer gently stirring frequently until there is no surplus liquid and the mixture is thick and creamy (About 10 to 15 mts).
Pot this in sterilized pots and cover, as you would jam.

This American recipe is delicious on toast and scones or as a sauce with pork.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef