Have you ever wondered what “Apple Butter” is or how to use it in your cooking? I can remember my mother making it when I was a child from apples that we picked off the tree in our yard. I have always loved the way Apple Butter tastes! Check out my awesome recipe for an Apple Butter Marinade that will leave your pallet craving more! Use this sauce as a marinade for either chicken or pork. Because this recipe uses only 5 ingredients from your kitchen shelves it is both economical and easy!
Apple Butter Marinade
(for use when baking/grilling chicken or pork)
1 cup Apple Butter
1/2 cup Molasses
1 teaspoon ground fresh Ginger
1 teaspoon Salt
1/2 teaspoon ground Black Pepper
Mix all 5 ingredients into bowl.
Lay meat in single layer and cover thoroughly with the marinade
Let stand in refrigerator for 1 1/2 hours up to overnight
Bake chicken for 45 minutes at 350 degrees, pork may take a little longer and should be cooked at 375 degrees
Brush meat with marinade occasionally to prevent it from drying out
Broil for another 10 minutes to brown the meat
For Grilling: Combine marinade ingrediants, bring to boil in saucepan for approximately 10 minutes to reduce and thicken the sauce. Brush on your choice of meat during the last few minutes of grilling.
How To make your own Apple Butter:
Apple Butter Recipe(from Simply Recipe’s) Prep time: 20 minutes Cook time: 2 hours
Equipment Needed1 wide 8-quart pan (Stainless steel or copper with stainless steel lining) A food mill or a chinois sieveA large (8 cup) measuring cup pourer 6-8 8-ounce canning jars
Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
Second Stage of Cooking
4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
Yield: Makes a little more than 3 pint jars.