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I spent some time this week making applesauce with all the apples I have falling. After making about 12 liters I thought of making some applebutter after hearing a neighbour say he was going to make applesauce and applebutter. At that point I thought applebutter was like the fruit leathers. After a bit of research for a recipe, I learned it was like applesauce but thicker in consistency and with more spices.
I also learned that the flavour is in the skin and the core is the storage house for the pectin. I was discarding the cores. I have one batch to make and will leave the cores on. Applesauce anyone? Good dessert with yogurt and ice cream. Will use my apple preserves in baking loaves and cakes too.
I also learned from a cite that the butter called for in a recipe can be cut in half by substituting applebutter. The end product will be more healthy and moist.
Any favourite recipes or ideas for using the sauce and butter, anyone?
I also learned that the flavour is in the skin and the core is the storage house for the pectin. I was discarding the cores. I have one batch to make and will leave the cores on. Applesauce anyone? Good dessert with yogurt and ice cream. Will use my apple preserves in baking loaves and cakes too.
I also learned from a cite that the butter called for in a recipe can be cut in half by substituting applebutter. The end product will be more healthy and moist.
Any favourite recipes or ideas for using the sauce and butter, anyone?
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