SEPTEMBER

SEPTEMBER

April 27, 2014

BRANDIED APPLE BUTTER

Easy like Sunday Morning.........
 
 
 

 ESTELLE’S BRANDIED APPLE BUTTER
1 (12 ounce) frozen apple juice concentrate, thawed
½ cup apple cider
4 lbs. McIntosh apples, peeled, cored and chopped
¾ cup brown sugar
(Estelle’s recommends using Dark Brown Sugar)
1 cup of Apple Brandy
1 t. cinnamon
1 t. ginger
¼ t. ground cloves

 
Bring apple juice, apple cider and McIntosh apples to a boil in a stockpot. Reduce your heat to low and simmer for about one hour. Apples should become very soft and can be easily matched. Mix brown sugar, apple brandy, and spices into the apple mixture. Bring to a boil, then reduce the heat and simmer, uncovered for two hours. Mixture will thicken. Transfer to sealed, sterile ball jars and cool completely before serving!

2 comments:

  1. I haven't had apple butter for a very long time. Your recipe sounds delicious!

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    Replies
    1. You know what Beth! I had not had it for years either. I suppose people normally associate apple butter in the Autumn, but I was thinking of good memories of Grandmother Grace and how much she loved apple butter...so it was the right time to make it! Hope you try this....makes your kitchen smell so wonderful!

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