Ingredients
5 lb apples, cooking type
1 lemon, juice & grated peel
1 orange, juice & grated peel
2 tsp cinnamon
1 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1 1/2 cup apple cider
3 cup brown sugar
Directions
Core and quarter apples, but do not peel. Place in crockpot with
apple cider. Cook on high until very soft, about 1 1/2 hours. Put
cooked apples in blender or food processor, and puree. Measure,
(there should be about 6 cups). For every cup fruit pulp, allow 1/2
cup brown sugar. Return to crock pot. Stir in lemon and orange peel
and juice, cinnamon, allspice, cloves and nutmeg. Cover. Cook on
high until thick and dark, about 4 hours. At this point you can put
it into hot sterilzed glasses and seal, freeze it it batches or
refrigerate and use within a couple of weeks. We usually refrigerate
since it goes quick around here.
Servings: 1 servings
Cider Apple Butter Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into antiquity, in fact as far into history as early Egypt, and potentially, even further back. However, sadly, these old records were just primitive hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as basil, rue and dill. Over the next few hundred years, the powerful families of Wesstern Europe competed to serve the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. However, it was during the 1800s the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing popular recipes of the day. When we get to the 1900s, recipe publications were highly popular as a result of more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Cider Apple Butter recipe.
