Photo By Ellen Easton ©2006 All Rights Reserved

Apple Butter

1 3/4 pounds Golden Delicious apples
1/2 pound Granny Smith apples 
2 1/2 cups dry apple cider
Sugar (1 1/2 cups per 2 1/2 cups of apple pulp)
Grated zest and juice of 1/3 orange 
Grated zest and juice of 1/2 Lemon (Mylar, if available) 
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves


Peel, core and slice the apples.

In a large saucepan, place apple cider and bring to a rapid boil. Keep boiling until the apple juice is reduced by 1/3.  When apple juice is reduced, add sliced apples to the pan. If needed, add enough water to just cover the apples.  Half cover the top of the saucepan and simmer, gently stirring and crushing the apple pulp until the apples are pulpy, soft in the reduced liquid.  NOTE: If pulp remains lumpy, remove and process in a food processor or blender to a crude puree.  Remove from heat and measure the crude puree and then return to the saucepan.

Add 1 1/2 cups of sugar for every 2 1/2 cups of measured apple puree. Mix in the orange zest and juice, lemon zest and juice, cinnamon, and cloves.

Over low heat, stirring frequently, cook until the sugar has completely dissolved. After sugar has dissolve, continue to simmer, stirring frequently, until the majority of the liquid is gone. When a sliding spoon across the top leaves an indent, the mixture is ready. Remove from heat.

Place apple mixture into a clean, room temperature jar. Refrigerate. Once reopened, the shelf life is 3 to 4 days.  Yield: 2 to 3 small jars.  Serve with scones or toast points.



Apple Biscuit Scones

2 cups all-purpose flour
2 teaspoons baking Ppwder
1/2 cup of salt-free butter, chilled
2 apples, peeled, cored, sliced, and diced 
1/2 cup sugar 
1/3 cup golden raisins 
1 egg, beaten
1 tablespoon granulated brown sugar.

Preheat oven to 350 degrees F. Grease a cookie sheet. 

In a large bowl, sift flour and baking powder together. With a pastry blender or two knives, cut butter into flour until particles resembles coarse crumbs.

Stir in diced apples, sugar, and golden raisins. Stir in beaten egg until dough is soft. NOTE: If the batter appears too soft, slowly add an additional 1/4 cup of flour until dough reaches desired consistency.

Place amount of dough on cookie sheet to fit desired scone size. Sprinkle brown sugar on the top of each scone. 

Bake until risen and golden brown, approximately 8 to 15 minutes depending on size. Remove from oven and let cool.  Serve with apple butter.
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