The holidays are officially here! I've begun trying to treats and have met with a few challenges along the way (cherry pistachio nougat - don't even ask) but this recipe was so easy and very delightful! I hadn't made any apple butter before but wanted a spread for the Cranberry Orange Scones (next post LOL) that I had planned to make for Thanksgiving morning and thought it would be a nice complement. I was really happy with how quick and painless this apple butter is. It doesn't make a huge amount, so it's good for a few people and could easily be doubled or even tripled if needed. You don't have to process in a water bath, it just goes in the fridge when you're done - can't beat that with a stick!
So here's what you need:
- 3 medium fresh plums, pitted and quartered
- 2 medium tart apples, peeled and quartered (I used Granny Smith as they're my favorite)
- 1/4 cup water
- 3/4 cup sugar
- 1/4-1/2 tsp ground cinnamon (I just used the 1/4 and there was plenty of cinnamon for my taste)
- 1/4 tsp ground nutmeg
- Dash ground allspice
Place plums, apples and water in a large saucepan. Bring to a boil. Reduce heat, cover and simmer for 12-15 minutes or until tender. Cool slightly.
Place in a blender or food processor; cover and process until pureed. Return all to the saucepan and add the sugar and spices. Return to a boil. Reduce heat and simmer uncovered for 15-20 minutes or until thickened, stirring frequently.
Cool to room temperature. Cover and store in refrigerator for up to three weeks.
Yield 1 1/4 cups.
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