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Recipe(tried): Re: Apple Butter

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I have been making apple butter for the last week. I followed the recipes in cookbooks that said to cook the apples and then put thru a food mill or seive but was not pleased with the texture when the product was finished. So I did it my way. Instead of just making applesauce and adding sugar and spices, I put the cooked apples in my blender and liquidified the fruit. Then I added the spices and sugar and cooked it in a casserole dish in the oven at 275 to 300 until it thickened and would round on a spoon. This works great because you do not have to worry about scorching the apple butter and the consistency of the end product is very creamy. Good luck
MsgID: 0052374
Shared by: Pam/NC
In reply to: ISO: Apple Butter vs. Apple Sauce
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1
  Christine/Vancouver, BC
2
  repost
3
  Christine/Vancouver, BC
4
  Shirl
5
  Christine/Vancouver, BC
6
  Pam/NC
7
  Shirl
8
  Helpful Person, USA, NC
9
  Sarah, Philadelphia
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