Apple butter as butter substitute

    2 hours

    Low fat baking and granola recipes often call for apple sauce instead of butter. While that is generally a good idea, I find regular apple sauce too watery and lacking taste. I slowly cook the apple sauce till it becomes very thick, like apple butter. Because I do not add any sugar and the apple butter does not keep for very long, I freeze it in small portions and thaw just what I need.

    3 people made this

    Makes: 1 to 2 jars

    • 2kg apples

    Prep:15min  ›  Cook:1hr45min  ›  Ready in:2hr 

    1. Peel and quarter apples and remove the core. Chop and place in a large heavy put with 3 to 4 tablespoons water (if the apples are very juicy you might not need any water). Slowly bring to the boil and stir every so often. Cook over medium heat till the apples are soft. Puree with an immersion blender or pass through a food mill.
    2. Leave to cook, uncovered, for 1 hour or more, till the apple sauce is reduced to at least half. Stir often so the bottom does not burn. Be careful, it will splatter especially towards the end of the cooking time. Resist your instinct to cover it with a lid because you want the liquid to evaporate.
    3. If you are going to use it within a few days, pour the apple butter in a sterilized jar and close with a lid, store in the fridge after it has cooled. Or, divide into smaller portions and freeze in paper cups or bags.

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