Spread on warm muffins, scones, biscuits and even pancakes as an added treat.
Yields 3 1/2 cups
5 pounds cooking apples, cored and quartered
1 cup apple cider
2 tablespoons orange juice
1 cup dark brown sugar
1/2 cup granulated sugar
1. Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft -- 30 to 40 minutes.
2. Remove the pan from the heat. In small batches, puree the apples and any cooking liquid through a food mill.
3. Return the puree to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the puree thickens slightly -- about 10 minutes. Reduce heat to low, partially cover, and simmer for 1 hour.
4. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month.
(based on individual servings)
Total Fat: .1 g
Sodium: 1.2 mg
Carbohydrates: 12.6 g
Fiber: .8 g
Protein: .1 g
Originally published in Country Living.
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