Pams Cranapple Butter Recipes

PAM'S CRANAPPLE BUTTER

Steps:

• 1. Wash, core and chop apples. Place in 6 qt Dutch oven or large saucepot with one package (12 oz) cranberries. Add the cranberry juice cocktail. Cook at medium high until the cranberries pop and the apples are very soft. Stir occasionally.
• 2. Remove Dutch oven from stove and process the cooked mixture through a food mill into a large mixing bowl to remove apple and cranberry skins.
• 3. Add sugar and spices to the pulp and stir to combine. Put the pulp back into the Dutch oven and cook over medium heat until the mixture is thick enough to round up on a spoon. This takes some time as you have to reduce the juice enough to thicken. Stir occasionally to keep from sticking and reduce heat if the mixture is boiling too rapidly. (I place either a splatter screen over the pot or leave the pot lid partially askew to allow steam to escape and avoid HOT splatters on you or your stove/floor/walls etc.)
• 4. When the mixture is thickened to your preference, remove the pot from the stove and proceed with canning it as per the most recent Canning instructions for your altitude. (See the Ball Canning book)

SLOW COOKER CRABAPPLE BUTTER RECIPE

Steps:

• Place all the ingredients in a slow cooker. Stir to combine.
• Cook on high, with the lid off (stirring occasionally), for 4 hours, or until you reach your desired consistency. It should be thick, pasty and dark brown, when it's done.
• Refrigerate your crab apple butter for up to 3 weeks. Freeze it, or process it in a water bath canner for 20 minutes, to store it indefinitely.

PAM'S CARMELIZED GINGER APPLE BUTTER

Steps:

• 1. Core and cut up apples, leaving unpeeled. Place in a 6 qt Dutch oven with 1/4 c water to keep from burning and cook over medium high heat until very soft, stirring occasionally.
• 2. Put the cooked apples through a food mill or press through a strainer to separate the pulp from the skins.
• 3. For each 4 c of pulp, add lemon, cinnamon, cloves and ginger juice (start with the smaller amount of ginger juice and add more if you want more ginger taste.) Hold in a mixing bowl until needed.
• 4. Rinse the Dutch oven and dry. For each 4 c of pulp, place 1 c of sugar in the pan over medium heat and carmelize it, stirring constantly, to medium/dark golden. (Watch carefully to make sure you do not burn the sugar especially if you have the heat higher.)
• 5. Add the apple pulp mixture to the Dutch oven, stir well. (Be careful, as the carmelized sugar is very hot and the apple mixture will harden it around the edges. You may (probably will) find large lumps of sugar in the pulp, but they will dissolve during the cooking/ reducing process.
• 6. It may "Pop" bubbles to the surface which can burn you.) Cover and cook on low heat until the sugar has completely re-disolved into the apple. Stir occasionally. Turn to Medium low and cook until reduced and thickened to your preference. To test the thickness, just take a small spoonful out and let it cool. It should mound up on the spoon somewhat. This will give you an idea of the texture of the finished apple butter.
• 7. Freeze in small freezer containers or can in half pint to pint jars and process as per current instructions for apple butter. (See the Ball Canning book for water bath timing)