California Crock Pot Dandy Brandy Apple Butter Recipes

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SLOW COOKER APPLE BUTTER (NO PEELING!)



Slow Cooker Apple Butter (No Peeling!) image

Thick, creamy, and sweet Slow Cooker Apple Butter with no peeling required! All those freshly picked apples cooked down in the crock-pot for a perfect sweet and aromatic spread recipe that's gluten-free, vegan, paleo, and allergy-free!

Provided by Rebecca Pytell

Categories     Condiment

Time 8h

Number Of Ingredients 9

6 lbs Apples (cubed, cores and stems removed)
3/4 Cup Erythritol (or preferred granulated sweetner)
3/4 Cup Erythritol Brown Sugar (or preferred Dark Brown Sugar)
2 Tsp Fresh Lemon Juice
2 Tsp Cinnamon
3/4 Tsp Ground Allspice
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Cloves
Optional Flavor: 1 Tsp Vanilla or Maple Extract

Steps:

  • Place the cubed apple in a large slow cooker and put the rest of the ingredients right on top of the apples.
  • Cover and cook on high for 4 hours, no mixing required at this time.
  • After 4 hours, remove the lid and mash the apples a bit before carefully transferring into a large blender. Blend the mixture until completely smooth.
  • Add the mixture back into the slow cooker with the cover slightly ajar and cook on high for another 4-5 hours until thick, mixing every 30 minutes or so.
  • Allow it to cool a bit before storing in glass jars and refrigerating for 3-4 weeks.

CALIFORNIA CROCK POT DANDY BRANDY APPLE BUTTER



California Crock Pot Dandy Brandy Apple Butter image

I happen to have a bonafide apple tree in my SoCA yard, quite unusual for this area. I do nothing to care for it, but it rewards me with a plethora of apples (rather like Golden Delicious) this time each year. I borrowed my friend's antique cone shaped Chinois colander to make applesauce. You cook the apples, skin & all, until they're soft enough to push through this sieve with a wooden mallet (rather like a rolling pin with a pointed end.) I've found they're still available but very expensive. I'm now searching E Bay for a vintage model. You could always peel & core the apples & proceed to make applesauce in the traditional way; or try pushing them unpeeled & cooked through a regular colander. In any case, here's the resulting home grown apple sauce made better-butter. I thought it to be a "breakfast" item, but I took some along to a dinner party where biscuits were served and came home with an empty jar! Maybe it's due to the secret ingredient?

Provided by San Marcos Sunshine

Categories     Apple

Time 10h30m

Yield 4-6 half pints

Number Of Ingredients 8

6 cups fresh unsweetened applesauce
1/2-1 cup brown sugar or 1/2-1 cup white sugar
1/2 cup calvados (apple brandy)
1/2 cup orange blossom honey
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace (optional)

Steps:

  • Add sugar to prepared applesauce to taste, depending on the sweetness of your apples.
  • Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often.
  • Pour into hot sterilized jars, leaving ¼ inch head space. Vacuum seal.
  • Alternately, cool, put in plastic containers and freeze.
  • Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.

Nutrition Facts : Calories 302.6, Fat 0.2, SaturatedFat 0.1, Sodium 16.2, Carbohydrate 80.1, Fiber 2.9, Sugar 76.5, Protein 0.5

APPLE BRANDY BUTTER



Apple Brandy Butter image

Make and share this Apple Brandy Butter recipe from Food.com.

Provided by Dannygirl

Categories     Apple

Time 15m

Yield 6 half-pint jars, 1 serving(s)

Number Of Ingredients 6

6 cups fresh unsweetened applesauce
1/2 cup calvados
1 cup sugar
1/2 cup orange blossom honey
1 tablespoon cinnamon, Ground
1/4 teaspoon clove, Ground

Steps:

  • Place all ingredients in heavy saucepan.
  • Bring to a boil over medium heat, stirring frequently.
  • Cook for about 15 minutes, or until mixture begins to thicken.
  • Pour into hot sterilized jars, leaving 1/4 inch headspace.
  • Vacuum seal.

Nutrition Facts : Calories 1566.8, Fat 0.6, SaturatedFat 0.1, Sodium 21.9, Carbohydrate 413.1, Fiber 11.4, Sugar 399.7, Protein 1.8

APPLE BRANDY APPLE BUTTER



Apple Brandy Apple Butter image

Make and share this Apple Brandy Apple Butter recipe from Food.com.

Provided by crazymom

Categories     Sauces

Time 3h20m

Yield 5 CUPS

Number Of Ingredients 8

1 (12 ounce) can frozen apple juice concentrate, thawed
1/2 cup sweet red wine or 1/2 cup apple cider
4 lbs cooking apples, peeled,cored and cut into fourths
3/4 cup packed brown sugar
1 cup apple brandy or 1 cup apple cider
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Heat juice concentrate, wine and apples to boiling in 4-quart Dutch oven; reduce heat to low.
  • Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft.
  • Mash with potato masher if necessary, to remove all lumps.
  • Stir in remaining ingredients.
  • Heat to boiling; reduce heat to low.
  • Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.
  • Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace.
  • Wipe rims of jars; seal.
  • Cool on wire rack 1 hour.
  • Store in refrigerator up to 2 months.

Nutrition Facts : Calories 449.9, Fat 0.9, SaturatedFat 0.2, Sodium 35.1, Carbohydrate 111.7, Fiber 9.1, Sugar 96.3, Protein 1.4

APPLE BUTTER FOR THE SLOW COOKER



Apple Butter for the Slow Cooker image

Slow cooker apple butter. Friends have told me it is THE BEST ever! We name ours 'Panther Butter' for our local high school football team!

Provided by Carrie Whitney Milburn

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 4h20m

Yield 112

Number Of Ingredients 6

12 apples - peeled, cored, and cut into small cubes
2 cups brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
¼ teaspoon ground cloves

Steps:

  • Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  • Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
  • Puree apple mixture with an immersion blender until smooth.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 22.8 calories, Carbohydrate 5.9 g, Fiber 0.4 g, Sodium 6.5 mg, Sugar 5.3 g

DUBE'S BRANDY APPLE PIE



Dube's Brandy Apple Pie image

An award winning recipe by Ron Dube as shown on the Martha Stewart show. The instructions look long but only because I've separated each step for easier reading.

Provided by dojemi

Categories     Pie

Time 1h

Yield 1 pie, 30 serving(s)

Number Of Ingredients 25

2 cups all-purpose flour, plus more for coating and pie plate
1/2 cup whole wheat flour, preferably stone ground
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon baking powder
1 pinch mace
1 3/4 cups unsalted butter, plus more for pie plate
1/4 cup brandy, chilled
1 tablespoon pure vanilla extract
1 large egg
red food coloring
3/4 cup sugar
1/2 cup firmly packed dark brown sugar
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 pinch mace
10 granny smith apples, peeled, cored, and thinly sliced
1/4 cup brandy
1 tablespoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces, plus more for pie plate
1 large egg yolk, beaten

Steps:

  • Make the crust:
  • In a large bowl, sift together flours, sugar, salt, baking powder, and mace.
  • Cut in butter with a pastry blender until pea-sized clumps form.
  • In a small bowl, whisk together brandy, vanilla, and whole egg. Pour into flour mixture and blend with a fork until mixture is moist and holds together.
  • Turn the dough out onto a work surface. Divide in two.
  • Sprinkle with just enough flour and sugar to coat.
  • Place each half on a sheet of plastic wrap.
  • Flatten and form two discs.
  • Wrap, and refrigerate at least 1 hour before using.
  • Make the filling:
  • In a large bowl, sift together sugars, flour, cornstarch, cinnamon, nutmeg, cloves, allspice, and mace; set aside.
  • Place apples in another large bowl.
  • In a small bowl, mix together brandy and vanilla; pour over apples.
  • Add 3/4 of the flour mixture to the apples; toss to combine.
  • Preheat the oven to 400°.
  • Butter and flour a 12-inch pie plate; set aside.
  • Place two large sheets of plastic wrap on top of one another on a work surface.
  • Sprinkle with enough flour and sugar to lightly coat.
  • Place 1 disc of dough on plastic wrap, and lightly sprinkle with flour and sugar.
  • Cover dough with 2 large pieces plastic wrap.
  • Roll out dough between plastic wrap to a 14-inch circle.
  • Peel off top layers of plastic wrap and flip dough over into prepared pie plate.
  • Carefully peel off remaining layers of plastic wrap.
  • Using scissors or a sharp paring knife, trim edges to 1 inch. Reserve trimmings.
  • Sprinkle reserved flour mixture into pastry-lined pie plate.
  • Fill with apple mixture, mounding in the center; dot with butter.
  • Roll out second disc of dough between plastic wrap following the same process as above.
  • Lay over apples.
  • Cut vents into top crust.
  • Trim edges to 1 inch and seal crimping edges with thumb and forefinger.
  • Divide beaten egg yolk in half.
  • Add enough red food coloring to half the yolk to create desired shade of red; set remaining yolk aside.
  • Gather reserved pastry trimmings together and roll 1/8-inch thick; brush with colored yolk.
  • Cut out into leaf shapes.
  • Brush top of pie with reserved egg yolk and attach decorative shapes.
  • Sprinkle with sugar.
  • Place pie on a baking sheet.
  • This will catch any juices that may overflow during baking.
  • Loosely cover pie with parchment-lined aluminum foil.
  • Transfer pie to oven and bake for about 1 hour.
  • Reduce temperature to 375° and continue baking for another hour.
  • During the last 10 minutes of baking, remove foil so that the pie has a nice golden color.
  • Serve pie warm.

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