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Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.
Stir all ingredients together in slow cooker. Cook on high for 4 hours. Remove and reserve cinnamon stick. Place apple mixture into food processor and process until smooth.
Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe. [1] A wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. [2] [3] Formerly, sour apples were usually used to make savory apple sauce. [4]
For the apples: 8 medium Granny Smith apples, peeled and sliced. 1 cup sugar. 1 tablespoon all-purpose flour. ½ teaspoon cinnamon. ¼ teaspoon salt. ½ cup water
Apple pie – Dessert pie made with apples; Apple sauce – Purée made from apples; Applesauce cake – Dessert cake; Apple soda – Sweetened non-alcoholic drink, often carbonated; Apple strudel – Traditional Austrian pastry; Apple turnover – Sealed pastry with filling; Baked apple – Culinary dish; Brown Betty – American dessert ...
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A spoonful of "rinse appelstroop" (sweet and sour apple butter), a Dutch syrup specialty made from apple and sugar beet juice. Yuja-cheong. Fruit spreads and preserves include: Apple butter – Caramelized, concentrated apple sauce; Apricot Jam; Bar-le-duc jelly; Berry Jam. Berries; Birnenhonig [22] Cabell d'àngel; Chutney [23] Coconut jam ...
Directions Step 1: Make the Oat Mixture. Use butter or shortening to grease a 2-1/2-qt. baking dish or a nine-inch square baking pan, and set it aside.