Apple butter
Apple Butter
Apple butter (pronunciation: /ˈæpəl ˈbʌtər/) 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 apple sauce.
Etymology
The term "apple butter" comes from the Dutch word appelboter, where appel means apple and boter means butter. The term is an allusion to the spreadable nature of apple butter.
Preparation and Usage
Apple butter is prepared by cooking apples with water or cider to a point where the sugar in the apples caramelizes. The apples used in the preparation of apple butter are usually of the tart variety, such as Granny Smith or McIntosh. The resulting product is a deep brown, sweet spread that is used on bread, toast, or crackers.
Apple butter is also used as a flavoring agent in baked goods, such as cookies, muffins, and cakes. It can also be used as a filling for pastries or as a topping for pancakes and waffles.
Related Terms
- Apple Sauce: A sauce made of apples. It can be used as a condiment or side dish, and is often used in baking.
- Cider: A beverage made from the fermented juice of apples.
- Preserve: A method of preparing fruits or vegetables for long-term storage.
External links
- Medical encyclopedia article on Apple butter
- Wikipedia's article - Apple butter
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