BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

APPLE BUTTER or SAUCE

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First cook the apples down slowly enough that the sugar in the apples caramelizes and turns the mixture brown.  (this can be done in the oven) This makes a spreadable sauce that could actually be spread on toast.

Ingredients:

  • 4 lbs apples, washed cut into quarters or 1/8ths

  • Heavy pot

Method:

Place washed apples into heavy bottom pot with no more water than what clings when washing. Place over low heat and wait for the apples to melt into sauce and eventually brown. put through a food mill or strain out skin and seeds.  Eat as is or add the following ingredients.



Ingredients:

  • 1/4 cup apple cider

  • 2 teaspoon cinnamon
  • 1 teaspoon coriander, ground
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • dash allspice
  • juice of a lemon, or 1 tablespoon apple cider vinegar, if needed (optional)
  • 1-3 teaspoon blue agave syrup, if desired or needed

Method:

To 4 cups apple sauce add the cider to make the thickness you prefer. Add spices; stir. Taste before adding vinegar/lemon juice or blue agave syrup. We add a little lemon juice if the apples are very sweet and need a little acid for contrast.




TO RECIPES

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