"This is the ultimate apple butter recipe given to me by a former English teacher who loves to cook. It reminds me of fall and tastes heavenly. It's sweet, but not too sweet. It is just perfect. It tastes great on muffins, pancakes and vanilla ice cream." — A. Parker
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1 (12 fluid ounce) can
frozen apple juice concentrate, thawed
Macintosh apples - peeled, cored and chopped
dark brown sugar
I loved the taste of this apple butter! Really nice. (I did it without the apple brandy and used apple cider instead.) I also used a handheld mixer to make the texture creamier.
The original serving size, 96 serv., will make 15 half-pint containers.
I expected out-of-the-ordinary taste and texture, given the ingredients list. But mine just tasted like the usual apple butter. To be honest, I had to substitute "Apple Jack" for the brandy. The only apple brandy I could find was Calvados, and at $50 a bottle, it just wasn't going to happen!
This apple butter is amazing! I multiplied the recipe by 7, making 21 jars to give as Christmas gifts-I was peeling, chopping and cooking ALL day! The aroma in my house was incredible-my husband said he was hit by a 'wave of apple heaven' when he walked in from work. The only complaint we have is the cost of the apple brandy. To make 21 jars we spent $40 on brandy- it's great apple butter, but maybe I'll use 1/2 and 1/2 cider and brandy next time to cut our cost. I also changed the spice amounts- I reduced the ginger to 3/4 tsp., upped the amount of cinnamon to 1 1/2 tsp., kept the cloves the same, and added 1/4 tsp. nutmeg and two pinches of cardamom per recipe. Lastly, I chopped my apples coarsely, and think next time I'll chop them finer-or when the recipe says 'cooked until easily mashed' I'll mash them-the recipe wasn't specific about that. Thankfully, I had my boat motor (hand blender), and I just pureed it when it was all done cooking. Great recipe, thanks for sharing!
Very tasty recipe, but one can NOT stress the importance of watching it carefully throughout the cooking process. I followed the recipe religiously and badly scorched my first batch. Also, I would suggest straining the apple mixture through either a fine/medium China Cap sieve, foley food mill or even a potato ricer to give it that perfect consistancy.
This recipe is wonderful. I subsituted apple brandy for apple cider because I couldnt find the brandy and it tastes heavenly. It is very popular in my house. Definitely something to put on the table for Thanksgiving dinner rolls!
Used a slow cooker-- on low for about 6 hours-- and it turned out great. Couldn't find apple brandy in our area so substituted regular brandy. Was a waste of booze, the regular brandy didn't change/add to the flavor (would have been ahead to drink it!).
I was raised in the south where apple butter is big. This is by far the best I have ever eaten. It is delicious apple butter with a little kick from the brandy and the spices. Everyone in my family loved it, and I plan on making more to give as Christmas gifts. I wouldn't change a thing about this recipe unless it would be to double or triple it, because it won't last long. It's great on biscuits, toast or anything for that matter. Thank you so much for the recipe. It's a keeper, and I plan on making it for years to come.
Very flavorful apple butter. I used core recipe. Left apple skins on, used brandy, tweaked the spices. Used raw apple juice from farmers market. Put in crock pot and when I got home from work it was ready for jars. Hubby says it's one of the best apple butters he has tasted. I agree.
* Percent Daily Values are based on a 2,000 calorie diet.
Supreme Apple Butter
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: < 1
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