Apple Butter From Brigitte Sealing
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Ingredients 7 ingredients
- 1 tablespoon Cornstarch
- 1/8 teaspoons Ground cloves
- 1 tablespoon Cinnamon
- 1/4 cups Water
- 1 cup Water
- 1/4 cups +2 TB conc. frozen apple juice
- 6 Apples (or 8 if small)
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
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- 1. Peel, core, and thinly slice apples. Put them in a saucepan with 1/4 cup of the
- water and 1/4 cup of the apple juice. Bring to a boil, then reduce heat and simmer
- uncovered for 1 hour. Mix cornstarch with the 2 tb of apple juice. Stir into the mix,
- and stir until it thickens. 2. Put all ingredients in a blender and puree until smooth. Refrigerate. Makes about 4
- cups.
- Formatted for MC by Sharon Klinger,
Plating
Cookware for this recipe
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon