A few weeks ago I read a book about a family that lived on an apple farm and needless to say after I finished it all I could think about it was all kinds of apple treats. So this past weekend I went and bought an assortment of apples so that I could get started. I made an apple cake the other day, which was finished pretty fast, but really the only thing I have had on my mind is apple butter. Apple Butter is a pretty traditional Southern treat that dates back to colonial days. Ladies spend all Fall making and canning for the upcoming year. I would love waking up in the mornings growing up to a plate of fresh hot buttermilk biscuits and a jar of my mommas apple butter.
In the South we always just eat apple butter with biscuits, but we also use it as stuffing inside little hand held apple pies as well. If you have never had the pleasure or trying apple butter it is thick and concentrated kind of like apple sauce yet with a more butter consistency. Back in the day apple butter was prepared in large copper kettles outside. Large paddles were used to stir the apples, and family members would take turns stirring.
I am always really proud of myself when I make something just like my momma used to. Most of you probably think I grew up cooking Southern food with my family, but the truth is that I never even cooked before I got married. So I actually learned how to cook Arabic food way before my own. I am still learning and getting to know how to cook proper Southern food.
2 green apples, peeled and cored
2 red apples, peeled and cored
1 tablespoon orange juice
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/3 cup apple juice
1. In a saucepan on medium heat orange juice and slice apples into pan. Add vanilla, cinnamon and allspice, stir. Add sugar and apple juice. Cover, reduce heat to low and allow to simmer for 20 minutes.
2. With a hand held mixer, blend apples in the pan to get a thick consistency. Serve!
Yields: 1-1/2 cups