Apple butters are lower in sugar than traditional jams and, once opened, they need to be kept in the fridge. Cooking the apples in cider brings a delightful sparkle to the butter, the flavour of which will vary depending on the type of cider used (pick one you enjoy drinking).
Ingredients:
- 1kg/2lb 4oz cooking apples, plus a few extra if using windfalls, no need to peel or core
- 500ml/18fl oz cider
- 400–500g/14oz–1lb 2oz granulated sugar
- ½ tsp ground cloves
- ½ tsp ground cinnamon
Method:
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If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. Remove from the heat.
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Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and…
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