As far as preserving goes, fruit butters are an ideal place for a beginner to start. They require no fussy or preserving-specific equipment, and there's no guesswork of whether they've reached a set or not. You'll see them made with cherries, peaches, pumpkin, nectarines, and even berries, but the be-all of fruit butters is apple.
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A basic fruit butter recipe that will work with apples, stone fruits, or pears.
What started with just a way to use up leftover apple butter ended with one downright delicious piece of pork.
What started with just a way to use up leftover a href="http://www.seriouseats.com/recipes/2011/10/sauced-apple-butter-recipe.html">apple butter, ended with one downright delicious piece of pork.
I have a real soft spot for pork chops and apples, especially around this time of the year. That's initially why I was into this recipe from Bobby Flay's Grill It!, as the apple butter seemed like an interesting twist.
Fall marks the beginning of slow cooker season. Every year when the temperature drops and it starts to get dark before I leave work, I dust off my trusty crock pot and use it to make slow-simmered dishes like beef stew, pulled pork, and black bean chili. But did you know you can also use your slow cooker to make luscious, silky apple butter?
Fall marks the beginning of slow cooker season. Did you know that in addition to soup, chili, and stew, your slow cooker can also be used to make delicious preserves, like this apple butter?
Sweet and appropriately spiced for the fall season, apple butter makes great use of the bounty of apples that is currently upon us. Especially if you don't know how to control yourself at the pick-it-yourself orchards like me.
The resulting bread had a nice soft crumb, even between the closest swirls, with none of the typical smashed flat sections. I'm pretty pleased with this method. This is a great breakfast bread and makes an interesting grilled cheese sandwich, as well.