Everything about Apple Butter totally explained
Apple butter is a highly concentrated form of
apple sauce, produced by long, slow cooking of
apples with
cider or water to a point where the
sugar in the apples
caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a
preserve than applesauce. Apple butter was a popular way of using apples in colonial America, and well into the 19th century. The term "butter" refers to the thick, soft consistency, and apple butter's use as a spread for breads. Typically seasoned with
cinnamon,
cloves, and other
spices, apple butter may be spread on
buttered toast, used as a side dish, an ingredient in baked goods, or as a
condiment. Apple Butter has also been known to be mixed with vinegar while cooking to provide a small amount of tartness to the usually sweet apple butter. The
Pennsylvania Dutch often include apple butter as part of their traditional
seven sweets and seven sours dinner table array.
In areas of the
American South, the production of apple butter is a family event, due to the large amount of labor necessary to produce apple butter in large quantities. Apple butter is also used on a
sandwich to add an interesting flavor, but isn't as commonly used as in historical times. Traditionally apple butter was and is prepared in large copper kettles outside. Large paddles are used to stir the apples and family members would take turns stirring.
Apple butter can also refer to a new butter variety that has apple butter swirled in a tub with the
margarine to provide a creamy texture and a sweet taste.
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